FIOR DI LATTE

This ever-popular variant to traditional mozzarella is a welcome treat for any table.

This ever-popular variant to traditional mozzarella is a welcome treat for any table.

Sometimes it’s hard to get your hands on buffalo milk, which is where fior di latte shines. In Italy, traditional fresh mozzarella is made with buffalo milk and is known as mozzarella di bufala and Mozzarella di Bufala Campana. Meanwhile, fior di latte, made with regular cows’ milk, has become an ever-popular variant when buffalo milk is not available. The secret to these stretched curd cheeses comes down to the milk and the method used. Nothing compares to the flavour and texture of small-batch producers ... or, in fact, making it yourself.

For the milk, your best bet is to go with quality non-homogenised milk, sold in supermarkets, organic milk suppliers or health food stores.

As for the method, that’s where the fun begins. Many say that you need a relaxed attitude to make fior di latte (apart from more concrete ingredients like liquid rennet and citric acid, of course). A stressed cow makes stressed milk ... and stress makes for an unhappy cook, too.

Once you get your hands on the soft, forgiving cheese, you’ll immediately understand the attraction. There is something delightfully soothing – and, yes, fun – about making this cheese at home, both in the cooking and the eating. It is a tactile and sensory delight where practice makes perfect. Best of all, fior di latte is best eaten on the day it’s made, so once you’re done, you can enjoy the fruits of your labours and serve it fresh to your loved ones.