Mozzarella and fior di latte are often referred to as synonyms, therefore the exact same thing; in reality, they are two different products in terms of preparation and taste.
The law is not very clear in this regard. Also, for this reason, a lot of confusion has arisen, especially when choosing what to buy at the supermarket, considering that the mass distribution calls it all Mozzarella.
But let's try to investigate the main differences.
To make any sort of “mozzarella” you need Milk, but which one?
Milk and its quality are crucial to understanding the distinction between dairy products.
Mozzarella is supposed to be prepared using buffalo milk alone. However, since buffalo milk has a robust taste, most mozzarella are now mixed with cow's milk.
Fior di latte is the final result of a preparation in which only whole cow's milk is used.
The procedure will be very similar because they are both fresh stretched curd cheeses, but you cannot overlook the details of the raw material.
Taste and flavour between mozzarella and Fior di Latte
Another notable difference is that of flavour. The fior di latte conquers the palate with a more delicate taste than mozzarella; moreover, it is a decidedly softer cheese.
Furthermore, fior di latte is sweeter and less fatty than mozzarella, and a Protected Designation of Origin (PDO) has been assigned to Fiordilatte of the Southern Apennines.
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