Fior di latte – the cow’s milk cheese Neapolitans actually use
Fior di latte is the standard at most pizzerias in Naples. How it differs from bufala and supermarket mozzarella, and where to look for it outside Italy.
Quick answer: Fior di latte is mozzarella made from cow’s milk, not buffalo milk – and it is actually the most common cheese at pizzerias in Naples, despite a widespread belief that ”real” Neapolitan pizza demands buffalo mozzarella.
Why it works better on pizza
Fior di latte has a lower water content and a firmer texture than mozzarella di bufala, which makes it more predictable in the oven: it melts evenly without making the base soggy. Bufala is wonderful eaten raw but riskier as a pizza topping for exactly that reason.
Where to find it
Fior di latte is sold by Italian delis and some larger supermarket chains, often in the same chiller as fresh buffalo mozzarella. If you can’t find it, drained and squeezed supermarket mozzarella (see the mozzarella guide) is a perfectly respectable substitute.
The water content of different mozzarellas is what the planned mozzarella test will look at. Try the cheese on a margherita.
