fior di latte

Fior di latte has a rich creamy colour and is often found in the shape of treccia.

Carotene in cows' milk makes fior di latte yellowish.

Over a large lemon-leaf there is a wide slice of fior di latte, a fresh cow's milk cheese.

I went for the gnocchi in tomato sauce with fior di latte (cow's mozzarella).

It included pad Thai, Jamaican curried goat and fior di latte.

A tangy margherita with fior di latte, a fresh-milk cheese ($13), was delicate yet substantial.

For the vastly inferior cow's-milk version - the default in American stores - you have to ask by a whole different name: fior di latte.

Bigne also makes his own fior di latte, which is mozzarella made from cow's milk as opposed to bufala, or water buffalo's.

There are pure flavors like fior di latte, so delicate and pretty, or dark chocolate sorbetto, as dense as a reduction.

Fior di latte cheese is made in the territory of Agerola, Lettere and Gragnano.

Fresh popular cheeses are burrata, the junket, the Manteca, mozzarella or Fior di latte.

Garnish with a dollop of fior di latte cream, and sprinkle plate with fresh raspberries and additional rosemary leaves.

The designation 'fior di latte' - which means "top of the milk" - is used to differentiate between buffalo milk and cow's milk mozzarella.

The Fior di Latte Mozzarella is also made from Italian cow's milk using traditional Italian cheese-making methods.

Fior di latte (written also as one word), is made from fresh pasteurized or unpasteurized cow's milk and not water buffalo milk, which greatly lowers its cost.

It is used to make butter and Italian cheeses such as Fior di Latte and Provolone del Monaco.

Fior di latte: fresh cheese resembling mozzarella, made of cow milk from the nearby Monti Lattari (Milk Mountains).

Bocconcini of whole cow's milk are also manufactured, where the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency of fior di latte.

It was made then, as it is now, with fior di latte, ripe tomatoes and two local products: wild arugula and a pinch of dried wild oregano.

Because buffalo-milk mozzarella costs three times as much as fior di latte, many makers use a blend of 30 percent buffalo milk and 70 percent cows' milk.

Actually, Italians call the cow’s milk version fior di latte, reserving the moniker “mozzarella” for the kind made from the milk of domesticated water buffalo, mozzarella di bufala.

Pizzas are topped with San Marzano tomatoes, all natural fior di latte (mozzarella made from fresh cow's milk) or bufala mozzarella (buffalo milk), and fresh basil.

Fresh handmade mozzarella packed in water is available at cheese shops and Italian groceries, and the Polly-O Fior di Latte variety can be found in supermarkets.

Artisans usually make fior di latte, cow's milk mozzarella, though their colleagues in southern Italy also make fior di bufala, from the milk of water buffaloes.

But the results aren't as rich as the fior di latte (literally flower of milk) that Mr. Russodivito buys, which is similar to the kind produced in his native Molise.