Author Topic: Agerola Fior di latte  (Read 132 times)

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Offline Ogwoodfire

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  • Location: Buffalo, NY
Agerola Fior di latte
« on: September 20, 2016, 11:49:34 PM »
Has anyone been able to get their hands on this? It seems to be one of the more popular amoing Naples Pizzaiolo. I'm mostly curious as to how it compares to what is available in the U.S. as far as flavor, texture, and melt ability. Most of what I have seen from the Agerola fior di latte seems that it's sealed in a pouch with brine but Iam not sure. Do you think this would most closely compare to the Fresh Mozzarella we get in tubs? Or cryovac sealed. What brands produced in the US are most similar to this?

Offline R2-Bayou

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Re: Agerola Fior di latte
« Reply #1 on: Yesterday at 10:43:29 AM »
Haven't seen it in the states. Had it when I was in Acerola, and I believe da Michele uses it. Great stuff.
"Wretched excess is just barely enough."

Offline Ogwoodfire

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  • Location: Buffalo, NY
Re: Agerola Fior di latte
« Reply #2 on: Yesterday at 04:21:13 PM »
R2 Bayou,

Da Michele does use it. How you you compare it to more common brands in the states such as Belgoioso or Galbani as far as texture, moisture, and flavor.

Thanks,
Jay


 

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