The Fior di latte di Agerola, made in the Monti Lattari near Naples (Campania), is produced partially from the raw milk of Agerolese cows as well as from Frisians. Twelve hours after milking, a natural bacteria causes it to sour, and its curd is stretched, mozzarella-like, at midnight. The resulting cheese has a rich milky flavour and is in the Ark of Taste.
Fior di latte is also a popular flavour of gelato.
Images by: paPisc