Did I hear her right - Fior di latte is 50/50 ?If anyone can enlighten me on this ,it would be appreciated.I had taken the info from the following (and others )to be correct ?http://www.diwinetaste.com/dwt/en2003127.php
Mozzarella di bufala Campana (Campania's mozzarella of buffalo) - The European commission created a logo which allows the identification of food products safeguarded by specific laws, also known as DOP, that is Denominazione di Origine Protetta (Appellation of Protected Origin). This ensures the characteristics of the products to be strictly bound to the geographic environment in which it comes from. Mozzarella di bufala Campana obtained the DOP mark with the CEE regulation n. 1107 of 12 June 1996. For geographic environment it is intended not only the geographic area, but also climate, soil, human factors and local traditions. Mozzarella di bufala Campana DOP is a cheese produced with whole buffalo milk and regulated by a disciplinary emanated by DPR 28 September 1979. In order to safeguarding mozzarella all over the world it was established “Consorzio per la tutela del formaggio mozzarella di bufala Campana” (Consortium for safeguarding of Campania's buffalo mozzarella cheese). The consortium duties are to promote, valuing, help producers, safeguarding typicality and peculiar characteristics, as well as controlling the production and trading in order to ensure laws to be obeyed. Mozzarella di bufala Campana must be exclusively produced with buffalo milk, from animals bred in allowed areas of Campania and lower Latium, and must be produced in the same areas. It is the only mozzarella that can make use of the yellow/blue logo with a buffalo head depicted.
Mozzarella di latte di bufala (Mozzarella of buffalo milk) - It is a mozzarella produced with buffalo milk not coming from Campania or lower Latium, or however according to a process not allowed by the disciplinary
Mozzarella con latte di bufala (Mozzarella with buffalo milk) - It is a pretty rare appellation, however possible, allowed by the laws. In this case it should be reported the percentage of buffalo milk used for production, on the contrary it is intended buffalo milk is the main ingredient
Mozzarella tradizionale (Traditional Mozzarella) - It is produced with cow milk. This appellation ensures the production process obeys norms of the European Union. The package must report the indication “Guaranteed traditional specialty”
Mozzarella o fior di latte - Product obtained with the same procedures allowed for the preceding types with cow milk only. There are two variants of this product: “magra” (lean), with a quantity of fats lower than 20%, and “leggera” (light), with a quantity of fats of 20-35%