Fior di latte from Caseificio La Fontana is a fresh cow's-milk pasta filata mozzarella, hand-shaped into 100 g balls and packed in a 3 kg drained-weight tub (6 kg gross in its governing liquid). With a soft, elastic curd, a sweet milky aroma and excellent melt, it is built for high-volume pizzerias, delicatessens and professional kitchens that need consistent portioning and clean baking performance. Each 100 g provides 283 kcal and 18.7 g of protein, made exclusively with Italian cow's milk.
What Is Fior di Latte
Fior di latte, literally the flower of milk, is a soft, fresh pasta filata cheese made from whole cow's milk. It belongs to the same family as mozzarella and has been produced across central and southern Italy for centuries, with origins commonly traced to the Molise and Campania regions. Unlike buffalo mozzarella, which is richer and more aromatic, fior di latte has a milder, sweeter profile and a firmer structure that releases less whey during cooking, which makes it the reference cheese for Neapolitan and Roman pizza. The mozzarella denomination has held TSG status since 1996, while Fior di latte Appennino meridionale has been a PGI since 2002.
The Producer: Caseificio La Fontana
This fior di latte is crafted by Caseificio La Fontana, a dairy rooted in the cheesemaking tradition of Southern Italy, and distributed by Giffoniello S.r.l. of Montecorvino Rovella (Salerno, Campania). The curd is spun and shaped following artisanal pasta filata methods, then portioned into uniform 100 g balls and immersed in a light governing liquid that protects freshness and texture until the tub is opened.
Sensory Profile
The curd is bright white, soft and slightly elastic, with the fibrous structure typical of well-made pasta filata. On the palate it is sweet and lactic, with a clean finish and no acidity. When baked it melts evenly into a smooth, stringy layer without browning too quickly or flooding the base with whey, provided it has been drained correctly.
Technical Specifications
- Legal name: Fior di latte, fresh pasta filata cow's-milk cheese
- Format: 100 g balls in a tub, net weight 6 kg, drained weight 3 kg
- Ingredients: cow's milk, salt, rennet, lactic ferments
- Allergens: milk and derivatives
- Nutrition (per 100 g): 1066 kJ / 283 kcal, fat 19 g (saturates 11 g), carbohydrate 0.7 g (sugars 0.4 g), protein 18.7 g, salt 0.60 g
- Milk origin: Italy (EU)
- Storage: 0-4 degrees C in the sealed tub
- Shelf life after opening: use within 48 hours
Professional Uses in the Kitchen
Fior di latte is the everyday workhorse of the professional pizza station. For a round Neapolitan pizza of 33 cm, use 80-100 g per pizza, adding the cheese to a 280-320 degrees C oven; for tray pizza of 60x40 cm count 350-400 g and add the cheese in the second half of baking. Beyond pizza it shines in baked pasta, parmigiana di melanzane, calzoni, focaccia, gratins and the Neapolitan classic mozzarella in carrozza. The single 100 g balls make it easy to weigh out exact portions and to cut into Naples-style strips or cubes.
The Draining Rule
The most important professional habit with fior di latte is draining. Cut the balls into strips or cubes and let them drain for 30 minutes in a colander or cloth before use: this cuts whey release by up to 40 percent and prevents the dreaded wet pizza effect. Never cut the cheese the night before without draining, because it will weep for hours and ruin the next day's dough, and never overbake it, since more than 3 minutes at 320 degrees C makes it rubbery.
Pairings
Pair fior di latte with San Marzano or peeled tomatoes, fresh basil, extra virgin olive oil and a dusting of oregano for the perfect Margherita. It also works beautifully with cured meats, grilled vegetables, anchovies and a drizzle of good olive oil for antipasti and panini.
Storage and Handling
Keep the tub refrigerated at 0-4 degrees C and do not freeze, because freezing breaks the pasta filata structure and turns the cheese grainy. Once opened, store the balls in their liquid and use within 48 hours. For service in cold dishes such as caprese, bring the cheese to 16-18 degrees C before plating to release its full aroma.
LAPA Delivery in Switzerland
LAPA ships this fior di latte refrigerated from its central warehouse in Embrach (Zurich), with a guaranteed 2-4 degrees C cold chain. The LAPA refrigerated fleet covers Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel 5-6 days a week; for Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion) and mountain areas (Davos, St. Moritz, Chur) delivery arrives within 24-48 hours through food-grade partner couriers such as Swiss Post Frigo-Express, Planzer, Galliker and Camion Transport.
Who It Is For
This format is designed for pizzerias, restaurants, delicatessens, hotels, canteens and Italian grocery stores that go through mozzarella in volume and need reliable quality at a controlled food cost. The 3 kg drained tub balances yield and freshness for a busy service, while private customers who love authentic Italian cooking can enjoy the same professional quality at home.
Frequently Asked Questions
How should I store the fior di latte once the tub is opened? Keep the balls in their liquid at 0-4 degrees C and use them within 48 hours for the best texture and flavour.
Is it suitable for Neapolitan pizza? Yes. Drain the balls for 30 minutes, cut into strips or cubes, and add to the pizza in a 280-320 degrees C oven, using 80-100 g per 33 cm pizza.
Can I freeze it? No. Freezing breaks the pasta filata structure and makes the cheese grainy and watery once thawed.
What is the difference between fior di latte and buffalo mozzarella? Fior di latte is made from cow's milk, with a milder and sweeter taste and a firmer body that releases less whey, which is why it is preferred for baking.
What is the drained weight of the tub? Each tub holds 3 kg of drained cheese, with a gross weight of 6 kg including the governing liquid.
