Mozzarella Fiordilatte Cheese
Mozzarella Fiordilatte is one of the most widespread types of Italian Mozzarella cheese. There can be no doubts over the origins of its name. Mozzarella Fiordilatte derives from the verb mozzare, describing the moment the cheesemaker pulls the spun curd into smaller mozzarelle. The term “mozzarella” was first used in 1570 in a cooking volume by a chef who was part of the Papal court. In 1996, on a proposal submitted by the region of Basilicata, the cheese was recognized as a Guaranteed Traditional Specialty (STG).
Production of Mozzarella Fiordilatte cheese is carried out in a series of steps. Firstly, the milk is pasteurized and left to curdle with rennet. It is then broken into fragments, and placed on a table to rest for about 30 minutes to acidify. This step is fundamental because it will give the Fiordilatte one of its primary characteristics. It is then subject to the spinning process, cut into pieces and put into a container with a little added boiling water to help it coalesce.
It is at this point that it is ready for the famous mozzatura during which Mozzarella Fiordilatte cheese takes on its unique shape. Finally, it is immersed in a liquid solution composed salt and whey.