Mozzarella (Fior di Latte)

Mozzarella (Fior di Latte) is a fresh Italian cheese characterized by its soft, elastic texture and mild, milky flavor profile. The term "Fior di Latte" translates to "flower of milk," a distinction used to specify that the cheese is crafted from cow's milk rather than the traditional water buffalo milk used in *Mozzarella di Bufala*.

Historically rooted in the Campania region of Southern Italy, the production of this cheese relies on the *pasta filata* (stretched curd) technique. This process involves heating the curd and stretching it to achieve its signature elasticity. Key ingredients typically include fresh cow's milk, salt, and rennet.

A high-quality Fior di Latte is distinguished by its high moisture content and a clean, delicate taste that avoids excessive acidity or saltiness. It should possess a smooth, supple texture that yields easily to pressure. While the cow's milk version is widely used in commercial pizza production due to its consistent melting properties, artisanal versions are prized for their superior creaminess and freshness.

Regional variations and shapes are common in Italian culinary traditions. These include *bocconcini* (small balls), *ciliegine* (cherry-sized), and larger rounds. While *Fior di Latte* remains a staple for its versatility in salads and pizzas, the buffalo-milk variant remains the most celebrated version in traditional Neapolitan cuisine.