Paesanella Cheese Manufacturers

Fior Di Latte (Mozzarella)

Italy's most recognizable and world renowned cheese is Mozzarella.

Originally Italian Mozzarella was made using buffalo milk but today it is predominantly made from cow's milk.

It has a semi-soft, elastic texture, is drier and has a mild tangy flavour.

This style of Mozzarella is best for cooking, as a table cheese and is popular for pizza and other oven based recipes because of its excellent melting qualities.


		Milk Type Used	Cow
		Average Moisture Content	56.9 g/100 g
		Energy	993 kJ/100 g
		Protein	22 g/100 g
		Total Fat	17.1 g/100 g
		Saturated Fat	11.2 g/100 g
		Carbohydrate
		Sugars	0.5 g/100 g
		Sodium	747 mg/100 g
		Ingredients	Pasteurised Cow's Milk, Rennet (non-animal), Food Acid, Salt
		Cheese Style	Stretched curd
		Best Season(s)/Availability	All year
		Maturation Time	Nil
		Optimum Age (Consumption)	3 months
		Appearance	Dull yellow exterior and centre, oval shaped balls
		Form/Packsize	500 g vacuum sealed packs
		Texture/Colour	Light yellow smooth, rubbery and stretchy semi hard consistency with a stretchy melt when cooked
		Taste Description	Mild milky flavour
		Storage	Store and refrigerate between 1° to 4° Celsius


		Baked Ricotta		Dry Ricotta
		Bocconcini		Fior Di Latte
		Buffalo Mozzarella		Fresco (Fresh Pecorino style)
		Buffalo Ricotta		Fresh Fior Di Latte
		Burrata		Fresh Ricotta
		Caciotta		Mascarpone
		Caciotta with Rocket & Chilli		Smoked Fior Di Latte
		Cherry Bocconcini		Stracchino

		Back to main Products page