Mozzarella Fior di Latte campana Vs common mozzarella
Let’s see why Fior di Latte mozzarella from Campania stands out compared to the mozzarella you find on supermarket shelves. Different ingredients and production processes result in different taste and pricing.
MOZZARELLA FIOR DI LATTE CAMPANA
It’s made with cow’s milk in Campania, Italy.
Supplemented with natural whey starter (the cheesemaking residue from the previous day) or with the addition lactic ferments
Time is an ingredient: fermentation lasts 5 hours
It tastes of sourish milk
Its texture improves cooking performance, making it ideal for pizza.
COMMON MOZZARELLA
It’s made with cow’s milk in various EU countries
It is supplemented with E330 citric acid
Shorter fermentation, since citric acid accelerates this process
Its taste is neutral
Its texture is softer, thus releasing a fair amount of water when cooked.