GIFF Fiordilatte Napoli Julienne 2.5 kg – Quick Overview
Professional Campanian cow's milk fiordilatte, pre-cut Napoli-style julienne, in a 2.5 kg tub. Produced by Caseificio Giffoniello in Montecorvino Rovella (Salerno), the EU line uses selected European cow's milk for a reliable quality-price ratio without compromising on the classic Neapolitan stringy melt.
What is Fiordilatte Napoli Julienne
Fiordilatte is the cow's milk pasta filata cheese of the Naples region, the working-pizzeria cousin of Mozzarella di Bufala. The Napoli cut describes a julienne style slightly wider and longer than standard strips, designed to lay flat on a pizza disc, melt uniformly at 280 to 320 degrees Celsius and deliver the signature stringy pull.
The Producer: Caseificio Giffoniello
Located in Montecorvino Rovella in the province of Salerno, Campania, Caseificio Giffoniello has worked in the historic Mozzarella di Bufala DOP area for decades. The EU line serves pizzeria operators who need a steady weekly supply at a controlled price, retaining the Neapolitan stretching technique and the final brine bath.
Organoleptic Profile
Pearl white colour, sweet milk aroma with a clean lactic finish. Controlled residual moisture keeps the pizza base crisp and avoids the typical watery pool. Smooth elastic strands when fully melted, with the iconic Neapolitan stringy pull.
Technical Specifications
Cow's milk pasta filata cheese, julienne Napoli cut, refrigerated. Tub size 2.5 kg sealed in light brine. Carton format 4 by 2.5 kg equal to 10 kg. Storage 0 to 4 degrees Celsius. Milk origin EU, country of production Italy. HS code 0406.10. Recommended for melted use.
Professional Uses
Ideal as the base cheese for round pizza, pizza al taglio, focaccia, baked pasta, gratin, parmigiana, calzoni and gourmet recipes that need a clean melt without releasing excess liquid. Reaches the iconic stringy pull at 300 degrees Celsius deck temperature.
Delivery and Logistics
Refrigerated B2B delivery in Switzerland from the LAPA Embrach warehouse. Cold chain maintained at 2 to 4 degrees Celsius through the LAPA fleet. Order cut-off aligned with the standard LAPA delivery rounds for Zurich, Bern, Geneva, Lugano and Basel regions.
Who It Is For
Pizzerias, pizza al taglio outlets, focaccerias, gastronomies, central kitchens and food service operators that need a constant Neapolitan-style cow's milk fiordilatte with easy portioning straight from the fridge.
