We’ve chosen a completely artisanal,
old-fashioned approach, with no “helpers,” just milk, milk, milk, and above all, Italian. This isn’t fundamentalism, but rather the
voice of the land we live. Proud of our work, of our land, and of theresults! Enjoy your meal, everyone!
COMPANY INFO
The Agerolino Florì artisanal dairy was born from the Mandara family tradition. Our dairy is located in Agerola, a small town in the province of Naples overlooking the enchanting Amalfi Coast, suspended between the mountains and the sea. Agerola is a place of excellence for the production of Fior di latte. Our first rule is also our secret: only 100% Italian milk, sourced from local, select, and top-quality farms. This has allowed us to make our products known worldwide, obtaining various prizes and awards, such as the National “Crudi in Italia” Award for the Florì®️ Fior di Ricotta, the “Fior di pizza Florì®️” fiordilatte, the Lattarone Dei Monti Lattari®️, and the Florì®️ Agerolino caciocavallo. Other awards have been received at the Merano Wine Festival, Salone Internazionale del Gusto in Turin and the Cheese in Bra. Other awards have also been won at the ‘Bellavita Awards London’, the main international competition dedicated to the best of Italian Food & Beverage.
SMOKED PROVOLA Florì®
Raw stretched cow’s milk cheese.
It has a spheroidal shape and has different sizes and different weights. Typical Agerolese product. Product features: Designation : Smoked provola cheese Place of production : Agerola (NA) Category : very fresh product Format: spheroidal spheroidal sprocket curd fresh cheese, weight according to the required specifications, braid, morsels, Napoli cut Description : elastic and compact paste, ivory surface. It is produced daily with whole cow’s milk and differs from fiordilatte for the processing of the spinning phase, which is prolonged to make the consistency more compact and dry, and from the smoking phase which takes place strictly with straw. Ingredients: raw cow’s milk, calf rennet, salt, smoke flavouring Organoleptic characteristics : Appearance: no rind Color: ivory, brown Taste: savory and delicate with hints of smoky Smell : savory and very delicate of straw smoke Shelf-life: – traditional 7 days packaging – 20 days ATM packaging
FIOR DI RICOTTA Florì®
Should be defined simply as dairy products. It is obtained, in fact, not through the coagulation of milk casein (curd) like cheese, but through that of whey proteins, i.e. the liquid part that separates from the curd during cheesemaking. It is therefore a by-product of the cheese-making process. The whey protein coagulation process takes place at a high temperature (80-90°C): after which the whey is literally re-cooked, a practice from which the name of the dairy product itself derives. Category : very fresh product Format: dairy product contained in circular shaped baskets, weight according to the required specifications Description : circular shape, creamy structure, compact, soft, white in color, sweet taste Ingredients: cow’s milk whey, salt Organoleptic characteristics : Appearance: no rind, rough and homogeneously dense surface Colour: homogeneous milk, free from patches or streaks Taste : sweet, fresh dairy Smell : fragrant and delicate Shelf-life: – traditional packaging 6 days – packaging in ATM 15 days
CACIOCAVALLO Agerolino Florì®
Caciocavallo is a semi-aged stretched curd cheese typical of Southern Italy.
It has a more or less rounded shape with a head and is produced with cow’s milk to which only rennet and salt are added. Category : semi-ripened product Format: so-called flask shape with head, weight according to the required specifications Description : straw yellow stretched curd cheese, with a sweet taste. The original name derives from the fact that the cheeses are arranged to mature on poles in pairs, practically on horseback. Ingredients: raw cow’s milk, calf rennet, salt Organoleptic characteristics : Appearance: surface with thin rind. Internally, after cutting, the paste is smooth and homogeneously shiny, straw yellow in color. Structure without holes. Colour: straw yellow, free of patches or streaks. Taste: sweet and buttery. Aroma: fragrant, creamy, soft and delicate Shelf-life: -traditional 90-day packaging – 120-day vacuum packaging
Provolone Lattarone dei Monti Lattari Florìâ:
The seasoned Provolone “LATTARONE®DEI MONTI LATTARI” is a semi-hard stretched curd cheese, obtained from whole milk rigorously collected from certified stables in the Southern Apennines. The minimum maturation of the product is 2 months.
Category: Seasoned Cheese
FORMAT: Seasoned cheese with semi-hard stretched curd, cylinder shape, variable weight, 2.5Kg and 4-5Kg pieces at the origin according to the seasoning.
INGREDIENTS: Raw cow’s milk from the Southern Apennines, calf rennet (50%) and kid rennet paste (50%), salt.
Traditional 90 days packaging – 120 days vacuum packaging
Fior di Pizza Florì®
Fresh stretched curd cheese
Category: very fresh product Format: spherical spherical stretched curd fresh cheese, braid, morsel, Naples cut, according to request.
Description: soft and soft filament paste, cut off (cut) into various shapes. Produced with raw cow’s milk, compared to buffalo mozzarella it is less fatty and has a less chalky color. The paste has a characteristic taste of deliciously sour milk. Ingredients: raw cow’s milk, calf rennet, salt Organoleptic characteristics :
Appearance: no rind, smooth and shiny homogeneous surface, milky white in colour, structure that releases small drops of milk when cut and/or under slight pressure.
Colour: homogeneous milky white, free from patches or streaks Taste : typical, savoury, fresh dairy product, delicately acidic Aroma: characteristic, slightly acidic milk Packaging: vegetable parchment wrapping, wrapped and labeled Shelf-life: – traditional 7-day package – 20-day “ATM” package (minimum weight 1100 gr)
