Fiordilatte is a fresh “pasta filata” (kneaded curds) cheese with ancient traditions in  Agerola, town famous at the time of Galen for the production of “very healthy milk”. High quality cow milk is used for the production of fiordilatte. The milk comes from different milking and is supplied raw to the creamery, within 24 hours of the first milking. The shape is variable, round with a little head, a little knot, a braid, or parallelepiped, according to where it comes from. It does not have a crust, it is milky white with yellow shades, it has a tender skin and a smooth, shiny and homogenous surface, its consistency is soft and when cut it releases a milky, homogeneous and characteristic liquid; the flavor is fresh, of a lightly acidulous milk.