Fior di Latte

Fior di Latte

Fior di latte is one of the better known and most appreciated worldwide fresh stretched curd cheese. Its background is deeply rooted in southern Italian traditions. Through a hot water kneading process the curd will be turned into a wide variety of fine and delicious products of different texture and character such as ciliegine, bocconcini, treccine and nodini


Burrata e Burratina

The burrata is a creamy cheese, in its inside hides a buttery heart of cream and frayed mozzarella. It’s made of a layer of stretched curd. After the stuffing it is closed on the top and hand-tied in order to create the typical tuft. Nowadays it is considered one of the most delicious specialties of Italian dairy tradition.



Stracciatella has a semi-liquid consistence. It is formed by frayed mozzarella drowned in a buttery mousse of fresh cream. Nowadays, the mozzarella spun paste from which the frayed mozzarella is obtained is hand-frayed, as tradition.


Scamorza is a stretched curd cheese. It takes its name from the verb “scamozzare” which means “to remove a part”. In origin, the dairymaids cut the stretched curd by hand and giving it a pear shape. It can become smoked by passing in the smokehouse in order to acquire the classic and characteristic aroma. Its consistence, either in the traditional and in the smoked one, is compact but soft.



The ricotta is a soft white Italian cheese, obtained from cow’s milk whey. It is ideal to eat it fresh, as an appetizing table cheese, exquisite in the creation of original entrees, appetizers and second courses.


Dadino, Filone, Fior di Latte, Julienne Taglio Fine, Julienne Taglio Large.

Mozzarella di Bufala Dop

Mozzarella di bufala, Burrata di Bufala, Mozzarella di Bufala Affumicata, Stracciatella di Bufala, Treccia di Bufala.

And more

Tronchetti, Stracchino, Caciocavallo.


Start typing and press Enter to search