This pasta filata, or ‘spun paste’, style of cheese is named for the kneading and spinning process that develops a finely-textured network of soft, stringy curd before being formed into large balls called fior di latte.
What sets La Casa’s cheese apart from others on the market is the use of starter cultures which slowly develop superior flavour in the curd – much different to those that rely on citric acid to speed up acidification. Milky with a delicate tangy finish, Fior di Latte can be served fresh or melted.