Fior di Latte Julienne at a glance
Sori Italia Fior di Latte Julienne is a low-moisture cow's milk mozzarella, shredded into julienne strips and made with 100% Campania milk. Supplied in a practical 3 kg carton, it is built for pizza: it scatters evenly, melts smoothly without flooding the base with water and browns to a clean, milky finish. A ready-to-use workhorse for high-volume pizzerias and kitchens.
What julienne fior di latte is
Fior di latte is the cow's milk version of pasta filata mozzarella. In the julienne format the cheese is matured just enough to lower its moisture, then cut into thin strips so it portions quickly and bakes consistently. Compared with a fresh ball of mozzarella, julienne fior di latte releases far less liquid in the oven - the key to a crisp, non-soggy pizza.
Origin
The milk comes entirely from Campania, the southern Italian region that is the historic home of mozzarella and fior di latte. Production is based in the Roccamonfina area, in the province of Caserta, a zone with a deep dairy tradition at the foot of an ancient volcano.
The producer
It is produced by Sori Italia, a Campania dairy specialising in pasta filata for food service. The focus is a clean, milky cheese with predictable melt and yield, made to perform the same way batch after batch in a busy kitchen.
Why julienne for pizza
Pre-shredded fior di latte saves the most valuable resource in a pizzeria: time. There is no ball to drain, slice or dice - you simply weigh and scatter. The strips melt evenly across the disc, give good fior-di-latte stretch and keep their colour without burning, even under a hot deck oven.
Technical specifications
Made from pasteurised cow's milk, salt, rennet and lactic ferments. Net weight 3 kg per carton. Keep refrigerated at 0-4 C; shelf life about 21 days. Contains milk. Average values per 100 g: about 211 kcal, 16 g fat, 17 g protein.
Professional uses
The natural home is the classic pizza, from Margherita to capricciosa, but it also works melted in baked pasta, calzones, focaccia farcita and panuozzi, gratinated over vegetables, or folded into rustic pies. Scatter it in the last minutes of baking for the cleanest stretch.
Pairings
Pair it with San Marzano tomato and basil for a true Margherita, with cooked ham and mushrooms, or with grilled vegetables. A drizzle of extra virgin olive oil after baking lifts the milky flavour.
Storage and delivery
Keep refrigerated at 0-4 C and use within the stated shelf life. LAPA delivers it refrigerated across Switzerland - to pizzerias, restaurants, hotels and caterers in Zurich, Basel, Geneva and beyond - six days a week and with no minimum order.
Who it is for
Pizzaioli and kitchens that need a reliable, time-saving pizza mozzarella, plus anyone who wants authentic Campania fior di latte ready to scatter.
