FIOR DI LATTE

500g
Fior d' Agerola 
Fiordilatte is a fresh stretched curd cheese made with whole cow’s milk, obtained from several milking in a span of time of 24 hours maximum; a factor of primary importance if we want to preserve the organoleptic properties of this very delicate raw material. Fiordilatte originates from the Southern Appennines, the Agerola one is particularly well-known for its slow processing: the curds are left to rest for at least 14 hours before being stretched and then becoming definitively FIOR DI LATTE. This cheese is recommended to be eaten raw or on the main dish of the Neapolitan tradition: PIZZA.