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).
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.