Mozzarella and fior di latte: often spoken of as if they were synonyms, therefore the exact same thing, in reality they are two different products both in terms of preparation and taste. The law is not very clear in this regard and also for this reason a lot of confusion has arisen, especially when choosing what to buy at the supermarket. So let's try to investigate the main differences.
To make any sort of mozzarella, you need the Milk
Milk and its quality are crucial to understanding the distinction between dairy products. Mozzarella can be prepared with buffalo or cow's milk: on the contrary, fior di latte is the final result of a preparation in which only whole cow's milk is used. The procedure will then be very similar, also because they are both fresh stretched curd cheeses, but you cannot overlook the details of the raw material.
Taste and flavor between mozzarella and Fior di Lattte
Another notable difference is that of flavour. The fior di latte conquers the palate with a more delicate taste than that of mozzarella: moreover, it is a decidedly softer cheese. Furthermore, fior di latte is sweeter and less fatty than mozzarella. Consumers will discover and learn more about this information when the Protected Designation of Origin (PDO) is assigned to Fiordilatte of the Southern Apennines, this is its full name, which has still transitory and unclear legislation.