Fior Di Latte is semi-soft, fresh cheese made in the style of Italian mozzarella. This cow's milk cheese is produced by Paesanella Cheese Manufacturers in New South Wales, Australia. Smooth, extremely fresh, little tangy in flavour, elastically textured cheese finds its way mostly on pizzas and other over based dishes because of its superb melting characteristics.

Fior Di Latte

Paesanella Cheese Manufacturers

Paesanella Dry Riccota is fresh, unripened cow's milk cheese produced by Paesanella Cheese Manufacturers in New South Wales, Australia. Ricotta word is derived from the Italian word recocta that means "recooked". Dry Ricotta is made from whey to which a pasteurised cow's milk and salt is added. Less moist than fresh ricotta and firmer than cottage cheese.
Dry Ricotta is white in colour and moist, firm, brittle in consistency. It has solid sweet creamy aroma with hint of salt.  It is used in many pasta dishes such as Ravioli and Tortellini. It goes well with gourmet dessert cakes and dips.

Paesanella Dry Ricotta

Paesanella Burrata is an artisan fresh Italian cheese produced by Paesanella Cheese Manufacturers in New South Wales, Australia. Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of cow's milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream.
The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it. The green colour of asphodel leaves is an indicator of the freshness of the cheese.When you cut open a Burrata, it oozes with buttery and creamy panna containing scraps of mozzarella. The cream has a rich flavour and has to be eaten immediately since it is a fresh cheese. Burrata is usually served fresh at room temperature and beyond 48 hours, it is considered past its prime. The taste of Burrata goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and with spaghetti.

Paesanella Burrata

Paesanella Fresh Riccota is fresh, unripened cow's milk cheese produced by Paesanella Cheese Manufacturers in New South Wales, Australia. Ricotta word is derived from the Italian word recocta that means "recooked". Fresh Ricotta is made from whey to which a pasteurised cow's milk and salt is added.
Fresh ricotta is little grainy than cottage cheese but more smoother. It is light, flakey when cold, fluffy when warm, smooth, crumbly and moist in consistency.  It has mild sweet creamy aroma with hint of salt. The cheese is used in many Italian dishes such as Lasagna, Manicotti. It goes well with cheesecakes and dips.

Paesanella Fresh Ricotta

Paesanella Caciotta is a fresh, semi-soft cheese produced by Paesanella Cheese Manufacturers in New South Wales, Australia. It is made in the traditional Italian Neapolitan way, using 100% cow's milk. This white coloured with rippled surface cheese is slightly moist, rubbery and chewy in consistency. It has a milky and mild taste and it goes well with pasta dishes, antipasto dishes, cheese platters.

Paesanella Caciotta

Paesanella Bocconcini is a semi-soft white cheese produced by Paesanella Cheese Manufacturers in New South Wales, Australia. Bocconcini, meaning "mouthful" in Italian, are egg sized Mozzarella cheeses.  It is made from pasteurised cow's milk. This elastically textured cheese is suspended in water which maintains its freshness. Milky sweet in taste with hint of salt cheese goes well with anti-pasta dishes, salads and pizzas.
This cheese has won many gold medals including "Champion Cheese of the Show - 2003" and "Champion Fancy Cheese - 2003" awards.

Paesanella Bocconcin

Buffalo Ricotta is fresh, unripened buffalo's milk cheese produced by Paesanella Cheese Manufacturers in New South Wales, Australia. It is made using traditional Italian Neapolitan way, by adding pasteurised buffalo's milk and salt into a whey. This white coloured cheese is creamier and smoother than cow milk ricotta cheese or cottage cheese. It is solid sweet, creamy in flavour and crumbly, flaky and soft in texture, with no grainy characteristics.It is used in many Italian dishes such as Manicotti, Cassata, sandwiches.

Paesanella Buffalo Ricotta

Paesanella Cherry Bocconcini is a smaller version of Paesanella Bocconcini. The term "Cherry" simply relates to the size of a cheese ball. Paesanella Cherry Bocconcini is a semi-soft white cheese produced by Paesanella Cheese Manufacturers in New South Wales, Australia. Bocconcini, meaning "mouthful" in Italian, are egg sized Mozzarella cheeses.  It is made from pasteurised cow's milk. This elastically textured cheese is suspended in water which maintains its freshness. Milky sweet in taste with hint of salt cheese goes well with anti-pasta dishes, salads and pizzas.

Paesanella Cherry Bocconcin

Paesanella Fresco is a fresh, semi-hard cow's milk cheese produced by Paesanella Cheese Manufacturers in New South Wales, Australia. The cheese making procedure of 'Paesanella Fresco' is same as its variant, 'Pecorino Fresco'. This soft, creamy and mild flavoured cheese instantly melts in the mouth.
It goes well with pasta dishes, sauces and a perfect addition to any cheese platter.

Paesanella Fresco

Fresh Fior Di Latte cheese is same as Bocconcini cheese.  This cow's milk cheese is produced by Paesanella Cheese Manufacturers in New South Wales, Australia. Being suspended in water, the cheese maintains its fressness. Soft, fresh, elastically textured and chewy in consistency with a hint of salt cheese finds its way mostly on pizzas, salads, and other side dishes.

Fresh Fior Di Latte

Smoked Fior Di Latte is semi-soft, fresh cheese with a smoked taste, made in the style of Italian mozzarella. This cow's milk cheese is produced by Paesanella Cheese Manufacturers in New South Wales, Australia. Smooth, extremely fresh, tangy and smokey in flavour, elastically textured cheese finds its way mostly on grilled dishes because of its superb melting characteristics.

Smoked Fior Di Latte

Caciotta with Rocket & Chilli Paesanella a fresh, semi-soft, spicy flavoured cheese produced by Paesanella Cheese Manufacturers in New South Wales, Australia. It is made in the traditional Italian Neapolitan way, using 100% cow's milk, fresh green rocket leaves and crushed chilli flakes. This white off coloured with rippled surface cheese is slightly moist, rubbery and chewy in consistency. The rocket leaves and chilli flakes give a spicy taste to the cheese.  It goes well with pasta dishes, antipasto dishes, cheese platters.

Paesanella Caciotta with Rocket & Chilli

Paesanella Cheese Manufacturers is now a brand that is recognised widely in the Australian dairy industry as an award winning, high quality product as witnessed in various competitions (refer to awards section of website) and is a symbol of what fresh Italian cheese should be.

