Julienne fiordilatte for pizza, ready to use
Goccia di Latte julienne fiordilatte is a pulled-curd cow's milk cheese made by Caseificio Giffoniello in Campania, supplied in a 3 kg professional tub. It comes pre-shredded into fine julienne strips, so it can be scattered straight onto the pizza with no cutting. The low-moisture julienne cut releases less water in the oven than ball fiordilatte, giving a dry base, an even melt and an elastic stretch when baked at 280-450 C. Roughly 40-50 pizzas per tub at 60-75 g per pizza.
What is fiordilatte
Fiordilatte is the cow's milk version of Italian pasta filata (pulled-curd) cheese. The curd is acidified, then stretched and kneaded in hot water until it becomes smooth and elastic, before being shaped. Unlike mozzarella di bufala, which is made from water-buffalo milk and protected by the DOP label, fiordilatte uses cow's milk and is the reference melting cheese for pizza thanks to its milder flavour, firmer body and better baking behaviour.
Origin: Campania, home of pasta filata
This fiordilatte comes from Campania, the southern Italian region that is the historic heartland of pasta filata cheeses. The dairy tradition of the area pairs local know-how with the right milk supply for stretched-curd production, which is why Campanian fiordilatte is a benchmark for professional pizza making.
The producer: Caseificio Giffoniello
Caseificio Giffoniello has produced fresh dairy in Campania since 1985, combining a family cheesemaking tradition with modern production capacity. The dairy specialises in fiordilatte and mozzarella for professional catering, selecting cow's milk for consistent quality batch after batch. Distribution in Switzerland: LAPA.
Sensory profile
Delicate, clean milky flavour with a light lactic note. Porcelain-white colour, fine julienne strands that stay separate and do not clump. In the oven it melts evenly without scorching and develops a controlled, elastic stretch typical of well-made pasta filata.
Professional uses
Designed for high-volume kitchens. Scatter evenly over a Neapolitan or Roman pizza base before baking; the julienne cut spreads faster than sliced fiordilatte and bakes uniformly. Also works for baked pasta, calzone, focaccia and gratins. For Neapolitan pizza baked very hot and fast, the dry julienne strands help keep the centre of the base from going soggy.
Pairings
A natural match with San Marzano DOP peeled tomatoes, fresh basil, extra-virgin olive oil and pizzeria flours. LAPA carries complementary products to build a full pizza line.
Storage and shelf life
Keep refrigerated at +2/+4 C, away from heat and direct light. Once opened, use within a few days and keep the tub sealed and cold. Always check the best-before date printed on the pack.
Logistics and delivery
LAPA distributes chilled across Switzerland, serving Zurich, Geneva, Basel, Lausanne, Bern and Lugano, with carrier partners for areas beyond its own fleet. Refrigerated cold-chain delivery for pizzerias, restaurants, delis, hotels and Italian food shops.
Who it is for
For pizzerias, restaurants, gastronomy and food labs that need a reliable, ready-to-use melting cheese in a practical 3 kg professional format.
