Fiordilatte: this Mozzarella is obtained through the coagulation of fresh cow’s milk directly brought to a temperature of 35 degrees Celsius. At this point, natural rennet is added in order to form the curd. The contents are put into draining tanks so that you can obtain pasta ready for the spinning process. The obtained pasta is handmade with water at about 80-85 degree Celsius and then shaped into the desired size by the cheesemaker’s expert hands.

Pack of 250g