Fior di latte produced in the Monti Lattari area has two special characteristics. The first is that cheesemakers use raw milk, some of it from prized Agerolese cows, the rest from Frisians. The second unique feature is that the curd is stretched at night. Souring, during which the curd acquires the bacteria that are indispensable for the product’s flavour, occurs naturally, lasting for fully 12 hours. This is the feature that gives Fior di Latte di Agerola its unique character. The curd is then stretched late at night. The production cycle concludes with mozzatura, the skilled nipping (mozzare) of lumps of mozzarella between thumb and index finger to make cheeses of the desired size. The use of raw milk and natural souring give Fior di Latte di Agerola its distinctively fresh, milky aroma. For its production calf’s liquid rennet is used; the result is a cheese featuring an elastic, soft, yielding body, ivory white in colour. Its top and bottom are smooth; its weigth ranging from 50 to 500 g.It is currently produced in the Monti Lattari area, particularly the municipality of Agerola (province of Napoli).