Cheeses

Fiordilatte

Fiordilatte, the fresh stretched-curd cheese of Agerola and the Monti Lattari

A fresh cow's-milk cheese, stretched in hot water and rindless, protected by Campania among its traditional products. It is above all tied to Agerola, a mountain town above the Amalfi Coast, where the Agerolese cow gives the milk its character. It is the cheese pizza makers spread on pizza together with tomato.

• Milk white with straw-coloured glints, a thin skin and a smooth, glossy surface
• Soft, elastic curd that releases a milky liquid when cut
• Fresh taste of milk and cream, with a light tangy note

How to enjoy it. Eat it fresh, on its own with a little olive oil and some black pepper, or with raw vegetables. In the oven, on pizza, it melts with the tomato without losing its sweetness.

Production areas

Campania

Season

Production: January, February, March, April, May, June, July, August, September, October, November, December; Event: August

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