Fiordilatte Julienne Sori SRI

What it is

Fiordilatte mozzarella cut into julienne strands, supplied in a 3 kg professional case. The fine cut distributes easily over pizza, pasta and gratins and helps the kitchen work with a consistent ingredient format.

Supplier reference and format

The product reference identifies Sori and SRI, while the supplier description identifies julienne fiordilatte mozzarella in a 3 kg case. The case format is suited to professional preparation and repeated service.

Organoleptic profile

Expect a mild milky character, a soft and creamy texture before cooking and a pleasant melt when heated. The julienne cut spreads evenly and contributes a delicate dairy note without overwhelming the other ingredients.

Professional uses and portions

Use it on pizza, in pasta bakes, risotto, gratins and other hot preparations. As a starting point, allow 80 to 120 g per pizza or 40 to 60 g per plated gratin portion; adjust the quantity to the recipe and desired coverage.

Common mistakes to avoid

Do not leave the cheese exposed during mise en place, add more seasoning before tasting or apply heat longer than the recipe requires. Spread it evenly and avoid excess moisture on the work surface so the melt remains regular.

Storage and handling

Keep the sealed product refrigerated at the temperature stated on the label. After opening, close the pack carefully, protect the julienne from drying and moisture and use it promptly according to the pack instructions.

LAPA logistics in Switzerland

LAPA supplies professional refrigerated foodservice products throughout Switzerland. On delivery, check the case, transfer it promptly to the required refrigerated storage and keep the cold chain until preparation.

Who it is for

A practical ingredient for pizzerias, restaurants, hotels, caterers and kitchens that need Sori fiordilatte in an easy-to-spread julienne cut and a professional 3 kg case format.