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Fior di latte - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Fior di latte

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  • Fior di latte

    We have found an very good producer of Fior de Latte locally. It's a cow milk mozzarella made with the same processes at Mozzarella di Bufala. Hand made processes, pulling, shaping, etc. The producer even owns the cows and has a high quality and consistent supply of milk from a few miles away. I will try to get photos of the process. They pack the balls in a hand tied baggie with water from the production.

    It is not as creamy inside the ball as Mozzarella di Bufala, and not as tangy. You can definitely taste and feel the difference, but on the specturm of mozzarella, where a hard ball of dried mozzarella is a 1, and fresh Mozzarella di Bufala di Campania is a 10, it's a solid 7.5. The taste is good, ane the texture is soft and springy. It's much better than the supermarket Mozzarella you find in Italy, which is sealed in a baggie with water.

    For anyone who lives close to an Italian import market, it's an upgrade from a more generic Mozzarella. Definitely worth a try.
    Last edited by james; 10-05-2006, 01:20 PM.
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  • #2
    Fior di latte -- redux

    We ate in a restaurant this evening that had three different Pizza Margherita.

    The basic model, then a Margherita with fior di latte for about $1 more, or a Margherita with small cherry tomato sized mozzarella di bufala for about $3 more.

    We shot for the middle, don't ask me why, for a Pizza Margherita as an appetizer, and it was outstanding. You could taste the quality of the cheese. More body adn flavor than basic mozzarella, and though not as tangy as the di bufala, it was perfect on a pizza.

    Mozzarella di bufala in a Caprese salad, and fior di latte on your pizza seems to work.
    Pizza Ovens
    Outdoor Fireplaces