The beauty behind fior di latte from Monti Lattari, Campania

This Fior di Latte comes from the Monti Lattari mountains, just above the Amalfi Coast, an area known for exceptional cheesemaking. It’s made using raw cow’s milk from the Agerolese cow, a rare local breed once at risk of extinction and now slowly being revived thanks to artisanal producers.

Produced by Latterie Gargiulo, an award-winning family dairy founded in 1957, this Fior di Latte is made using traditional methods only, no additives, no shortcuts, just time, skill, and raw milk.

But the roots go even deeper. The true legacy belongs to Nonna Incoronata, who experimented with Fior di Latte production long before the family dairy officially opened, refining techniques through deep knowledge of milk and fermentation.

A truly artisanal process

What makes this Fior di Latte exceptional is how it’s made:

• Raw milk from one or two milkings
• Heated gently to 38°C
• Natural whey starter and liquid calf rennet
• The curd is broken into hazelnut-sized pieces
• Natural acidification for 3–5 hours, depending on climate
• No citric acid, no additives, no shortcuts

Once perfectly acidified, the curd is stretched, shaped, cooled, and lightly brined.

The result is a cheese that is:

• Naturally milky and balanced
• More compact and less watery than industrial mozzarella
• Elastic, clean, and long-lasting in flavour

Highly prized by chefs, it melts perfectly, doesn’t clump, and performs exceptionally well on pizza, from Neapolitan and New York–style to square and sourdough bases.

Once overshadowed by buffalo mozzarella, true Fior di Latte is finally reclaiming its place. Produced across the Monti Lattari, from Agerola to Tramonti, Gragnano and surrounding mountain villages, Fior di Latte is one of the most authentic emblems of Campanian dairy culture. This is one of Italy’s most authentic expressions,  and now, available in Singapore.