The cow`s milk mozzarella fior di latte is technically defined as a spun-dough fresh cheese with an almost spherical shape. It is consumed fresh or natural for cooking. Excellent with raw ham and oil or in salads. The milk must be very fresh and come from cows fed with essences typical of the production area. Typical summer preparation is the "caprese" that sees the fior di latte and the tomatoes seasoned with oregano, basil and a thread of good extra virgin olive oil. Produced in the South of Italy.
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