The fior di latte cheese is a fresh cheese with spun dough, obtained through an artisan that involves the use of raw whole milk cow from more milkings over a maximum of 16 hours.
The fior di latte cheese is a native of the Southern Apennines, but to Agerola is the most famous in Campania, made with a milk quota of fine breed agerolese which makes it especially tasty.
This cheese is recommended to be eaten raw or on the main dish of the Neapolitan tradition: PIZZA.
