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The fior di latte cheese is a fresh cheese with spun dough, obtained through an artisan that involves the use of raw whole milk cow from more milkings over a maximum of 16 hours, as it goes ùconsegnato fresh processing.
The fior di latte cheese is a native of the Southern Apennines, but to Agerola is the most famous in Campania, made with a milk quota of fine breed agerolese which makes it especially tasty. E 'today declined in different variations in shape and weight, to meet the different requirements of distribution and of the table.
Fiordilatte cheese cherries
AGEROLA (Naples, Italy)
Type of product:
extremely fresh product
fiordilatte processed and made into titbits of 70 g. and 100 g and round cherries of ca. 20 g.
Variant of the fiordilatte cheese shape, which maintains all of the characteristics which are typical of fiordilatte. Soft and stingy cheese, cut into various shapes. Produced with cow’s milk. It has a typical, deliciously sourish milk taste.
uncooked cow’s milk, calf rennet, salt.
no crust, evenly smooth and shiny surface, milky white colour, when it is being cut and/or when pressed it releases small drops of milk.
evenly milky white, with no stains or streaks.
typical, sapid, of fresh dairy product, delicately sourish.
typical, of slightly sourish milk.