Mozzarella Fiordilatte - Puglia Sapori e Dintorni

The mozzarella is prepared by the coagulation of fresh milk which is heated to 35 ° C. By the addition of rennet, the milk flocculates. The mozzarella from cow's milk is produced daily from the dairy technician according to the Apulian tradition of craftsmanship.

The dough form pasta filata through the addition of hot water with 80-85 ° C degrees. The Dairy technician forms the mozzarella by hand. Depending on the form, awe disticnt Mozzarella Fior di Latte, Nodino (node), Bocconcino (small balls) and Treccia (braid).

The product is made by hand.

Manufacturer: Puglia Sapori e Dintorni


Apulian Fior di latte Mozzarella
The "Fior di Latte" is an absolutely typical product and a fundamental part of the Southern Italy dairy tradition. Mozzarella is obtained from the curdling of fresh cow's milk brought to 35 degrees, so the addition of natural rennet to form the curd. The cow's milk mozzarella is pinned every day by the diary master following the Apulian artisanal tradition using a stick and a tub, everything is immersed in draining tanks for the ooze obtaining a paste ready for the pinning. The "Fior di latte" shape is variable: round, nodino, braid depending on the origin. The Nodini: these are little "Fior di latte" mozzarella typical of Apulia, hand shaped they seems like a little knot. They have an harder paste endowed with a great grade of elasticity. The "Fior di latte" Mozzarella has a sweet but delicate taste, the best siding is with a mature tomato and 2 leaves of fresh basil realizing a great Caprese, but it is also perfect to but directly cut on a pizza. Bocconcini Fior di latte: the have a bright and homogeneous skin, white milk colored. The paste is soft and lightly elastic. When it is cut it releases a milky liquid, they represent the perfect starter.
Articolo - 07/05/2019 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Burrata, Stracciatella, Mozzarella: Artisanal Apulian products
Artisanal making, made by the wise hands of the cheese making masters that guarantee the genuineness of the product. The stracciatella is a soft spun curd paste fresh cheese. To obtain a good stracciatella, the cream must be very fresh. Its color is white as milk, lacks of crust, fibrous structure, without holes. The taste is fresh and lightly acid, delicate aroma. The stracciatella derives from cow's milk mozzarella. The Mozzarella Fior di Latte is obtained from the coagulation of fresh cow's milk brought to 35°, and the adding natural rennet to form the curd. The mozzarella is made every day by the cheese making masters following the Apulian traditional method using a stick and a tub, then all is immersed in draining tanks to obtain a paste ready for the spinning. The Fior di Latte shape is variable, round, nodino, braid. The Burrata is the queen of the Apulian cheese, it is the result of a patient and careful artisanal work. It is a little soft paste "sack", that contains a good amount of stracciatella.
Articolo - 09/03/2018 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Apulian Stracciatella - Caseificio Voglia di Latte
Stracciatella is a typical Apulia cheese. To obtain a good stracciatella, the cream must the as fresher as possible. It is white milk colored, without any crust fibers and holes. Its taste is fresh and slightly acid, its aroma is dedicate. Stracciatella is produced using cow's milk mozzarella. Stracciatella, if very fresh, has a so much pleasant taste that must be eaten alone and not accompanied with anything. Anyway there are a lot of recipes which include the stracciatellal, among which some first dish like orecchiette, the stuffed courgette flower, toasted bread and omelette. It matches perfectly with dry white wines. The production of the Caseificio Voglia di Latte follows artisanal methods, guided by the wise dairy traditions which guarantee the genuineness and freshness of the product.
Articolo - 04/02/2017 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Burrata, Bocconcini and Stracciatella - Caseificio Voglia di Latte
We have 20 years of experience in the field of cheese production and over time we were able to increase our manpower and capacity. Our production, due to the ability of our cheese masters, is performed largely by hand. They can guarantee original and authentic products. Our products mad from cream are refined and savory. Our Burrata our Bocconcini and Stracciatelle are appreciated by our customers and the most demanding cheese lovers.
Articolo - 19/10/2015 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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