Fresh fior di latte stretched-curd cheese in a practical 200 g single portion (100 g drained weight), made from pure cow's milk in Campania. Soft, milky and delicate, it offers consistent grammage and zero waste for plated service, caprese salads and buffets, while also melting cleanly on pizza and baked dishes.
What is fior di latte
Fior di latte is a fresh stretched-curd (pasta filata) cheese made from cow's milk. Unlike mozzarella di bufala, which is made from buffalo milk, fior di latte has a more delicate, milky flavour and a firmer, more compact body that releases less water during cooking. It belongs to the great Southern Italian tradition of pasta filata cheeses, where the curd is spun and stretched in hot water until smooth and elastic.
Origin: Campania and the Picentini mountains
This fior di latte is produced in Campania, at Montecorvino Rovella in the province of Salerno, in the area of the Picentini mountains. The Fattoria Picentina line reflects the local dairy heritage of this hilly territory between Salerno and Avellino, historically known for fresh cow's milk cheeses.
Sensory profile
The single portion has a porcelain-white colour, a thin smooth rind and a soft, layered interior. On the palate it is fresh and lactic, with a clean milk sweetness and a delicate finish. The texture is tender yet firm enough to slice cleanly for plating.
Professional uses
The 200 g single portion is built for fixed-portion service. Plate it whole for a caprese with tomato, basil and extra virgin olive oil; slice it for antipasti boards and buffets; dice or tear it for pizza, focaccia and baked pasta. Because it releases little water, it performs well at high oven temperatures, giving an even melt and good stretch without flooding the base.
Pairings
Fior di latte pairs naturally with San Marzano tomatoes, fresh basil, extra virgin olive oil, cured meats and good bread. On pizza it is the classic partner of a long-fermented dough; on the plate it works with grilled vegetables, anchovies and a drizzle of EVO oil.
Storage and handling
Keep refrigerated at +2/+4 C in its governing liquid until use. Once the portion is opened, consume it the same day for the best texture and flavour. Serve at room temperature for plated dishes to release the full milky aroma.
Logistics and delivery
LAPA delivers every morning with refrigerated vehicles, keeping the cold chain intact from cold room to kitchen across Switzerland, with partner couriers for areas beyond the LAPA fleet. Our customers include pizzerias, restaurants, delis, hotels, Italian grocers and private clients.
Who it is for
Ideal for pizzerias and restaurants that want consistent single portions, for caterers and hotels serving buffets, and for delis and Italian grocers offering authentic Campanian fior di latte to their customers.
