Fior di Latte

This cheese, similar to mozzarella, is industrially produced in the north of Italy while mozzarella is made in the south. The main difference between fior di latte and mozzarella is that the former is made from cows’ and the latter from buffaloes’ milk (see Mozzarella). Fior di latte is sold in 150-200 g (5-7 oz) portions in plastic packets, together with a small amount of its own whey to keep it moist and fresh. It should be used as soon as it is removed from the whey and can be eaten not only raw in salads, like mozzarella, but also on pizzas and pasta.