Fior di latte mozzarella is a stretched-curd cheese made from cow's milk, deriving its name from the act of "mozzatura," where the cheesemaker cuts a piece of stretched curd from the long ribbon to form a mozzarella.

The milk is inoculated with lactic cultures and coagulated with veal rennet, allowing the curds to rest and further increase acidity. Then, the curds are immersed in boiling water and vigorously stirred, causing them to "string," followed by the mozzatura step. The pieces are then plunged into cold water to maintain the desired shape set by the cheesemaker.

Fior di latte mozzarella can be enjoyed cold with tomatoes, salad, and vegetables, or used in hot dishes. It is always advisable to consume it at room temperature to fully appreciate its flavors.