Fior di Latte is our fresh cow’s milk mozzarella — soft, milky and beautifully simple.
The name translates to “flower of milk,” a fitting description for a cheese that is all about showcasing the fresh character of the milk itself. Made with Vancouver Island cow’s milk, Fior di Latte has a tender texture, delicate dairy flavour and the gentle freshness that makes traditional mozzarella so appealing.
Unlike an aged cheese, Fior di Latte is not about developing months of complexity in the aging room. Its character comes from freshness. It is soft enough to tear by hand, easy to slice and wonderfully versatile in both simple and more elevated dishes.
Fior di Latte is a natural choice for pizza, where it softens and melts into creamy pockets without overwhelming the other ingredients. It is equally beautiful served fresh with tomatoes and basil, layered into sandwiches, added to salads or simply torn onto a plate with olive oil and a little salt.
Because it is made from cow’s milk, Fior di Latte has a familiar creamy character that is distinct from our Mozzarella di Bufala, which is made with water buffalo milk and has its own rich, porcelain-white personality.
Fior di Latte vs. Bocconcini
The cheeses are closely related, but they serve slightly different purposes. Bocconcini is formed into small individual “little bites,” while Fior di Latte is made as a larger fresh mozzarella that can be sliced, torn or melted depending on the dish.
That larger format makes Fior di Latte especially useful for chefs, home cooks and anyone looking for an authentic fresh mozzarella experience.
Fresh Vancouver Island milk, transformed into a soft and delicate mozzarella made for tearing, melting and sharing.