Our Products

 

MOZZARELLA FIORDILATTE

INGREDIENTS: VACCINE MILK, RENNET, SALT

Recognized as a traditional specialty guaranteed (TSG) of Puglia, the mozzarella Fior di Latte has been officially included in the list of traditional Italian food products (P.A.T).
Prepared with passion, entirely spun and hand-formed according to an ancient recipe passed on by generations of masters in dairy art. Friscu’s Fior di Latte boasts a unique taste and softness.
The Treccia, the Nodino, the Ciliegina and the famous Bomba, the latter available on demand, also belong to the Fior di Latte family.

 

RICOTTA (mixed and of sheep's milk)

INGREDIENTS: VACCINE MILK SERUM, VACCINE MILK OR SHEEP MILK, RENNET AND SALT

Our cheese maker has personally received the Ricotta recipe as a gift from his grandfather and it is a source of pride for us to be able to say that this product is one of our flagship flowers. After years and years of perfecting this recipe, we have succeeded in obtaining a product characterized by a unique creaminess and taste.

Smooth on the palate, the Ricotta has a pure white color, given by its derivation from cow’s milk or mixed sheep milk together with its serum.

Friscu’s Ricotta is a totally natural product, light and particularly suitable for children.

BURRATA AND STRACCIATELLA

INGREDIENTS: VACCINE MILK, FRESH CREAM, RENNET AND SALT

The Burrata deserves an honorable mention among the Apulian products and this is why our cheesemakers have made Friscu’s Burrata one of their piece de resistance.           

Starting from the Fior di Latte, a warm and stringy base is modeled to accommodate a creamy filling made of Fior di Latte strips and fresh cream (the Stracciatella).

Our cheesemakers have specialized in the production of Burrate Gourmet of all shapes, sizes and tastes, including Burrate with truffles, pistachio, sun-dried tomatoes, excellent for delicious appetizers or to be enjoyed on pizza.

The Stracciatella, the tasty filling of Burrate, is a product as typical of the Apulian tradition. Velvety and creamy, Friscu’s Stracciatella is also produced in its “light” version, thanks to the use of a ricotta cream instead of cream, which makes it a light and low-fat product.

 

PECORINO CHEESE

INGREDIENTS: SHEEP’S MILK, RENNET AND SALT

Pecorino cheese is one of the flagships of Friscu’s production.

The processing of Pecorino is among the most simple and natural that there is and for this reason it is also one of the most delicate. The salting of the Pecorino is done only after the cheese has finished the drying phase. It is sprinkled with pure coarse salt which, once absorbed, gives it a strong yet delicate flavor. This phase requires particular attention to the cheesemaker: it is in fact essential to continuously invert the product to ensure its “breathing”.

Friscu produces different types of Pecorino: simple and spicy (with pepper, walnuts, pistachio and chilli), both with raw and pasteurized milk. Our production also boasts pecorino both fresh and of medium and long seasoning and a particular type of pecorino based on vegetable rennet designed for vegetarian customers.

WHITE SCAMORZA, SMOKED SCAMORZA AND MANTECA

INGREDIENTS: VACCINE MILK, RENNET, SALT, (BUTTER)

The White Scamorza has a similar processing to the Fior di Latte mozzarella, which is obtained by processing 100% raw cow’s milk. Although the processing is similar, the temperatures at which the scamorza cheese is cured and the maturation time are different. Here too the dairyman makes a spinning by hand, then dips the scamorza in a brine tank to give it a protective coat and its typical strong taste.

Once ready, the Scamorze are tied together with a rope. Friscu, according to the classic Salentine tradition, produces Scamorzas of all shapes and sizes, as well as a wide range of seasoned Scamorzas such as those with chilli and mushrooms.

A separate note deserves our smoked Scamorzas, brown in color and more compact than the classic version. The aroma conferred by smoking makes them particularly tasty and suitable for preparation on the plate.

It is also with great pride that our laboratory proposes the traditional Manteca (or Burrino), a cheese of ancient origins, which consists of a scamorza with a heart of butter. The name comes from the Spanish “mantequilla” which means butter, and probably derives from the need to preserve the product during the hot periods, given the impossibility of refrigeration.

CACIOCAVALLO

INGREDIENTS: VACCINE MILK, RENNET AND SALT

Caciocavallo is a cheese typical of southern Italy. The origin of the name is still shrouded in mystery, but it is probably due to the way these cheeses are dried after the brine process.

In fact, the Caciocavallo, after having been immersed in a tank containing salt water  to make it take on flavor and to make the external part harden, is tied up in pairs and hung on a rod. Hence the name Caciocavallo, meaning “Cacio (cheese) on horseback”.

Produced with cow’s milk, salt, rennet and lactic ferments, Caciocavallo can be spicy, sweet, spiced, fresh or aged, depending on the type of processing being carried out and the wishes of our customers.

PRIMO SALE AND GIUNCATA

INGREDIENTS: VACCINE MILK, RENNET AND SALT

Although the Primo Sale and the Giuncata may be similar, in reality they are different according to the Apulian dairy production tradition. Specifically, they differ in the curdling phase and in the temperatures at which the two cheeses are processed.

Both made from 100% vaccine milk, these two products are most consumed cheeses during meals in Puglia.

Friscu’s Primo Sale, tasty and with many shapes and types, is offered in different versions: simple or spicy with chilli, rocket, basil, walnuts, hazelnuts, almonds, goji berries, juniper and pistachios.

The Giuncata, on the other hand, owes its name to the typical tradition of peasant families to place the curd just extracted into reed baskets.

RICOTTA FORTE (STRONG RICOTTA)

INGREDIENTS: VACCINE MILK, RENNET AND SALT

Ricotta Forte is a cheese that few know and that derives from an ancient recipe. The only ingredient of Friscu’s Ricotta Forte is the sheep or cow ricotta we produce.

Our cheesemakers, through an ancient and jealously guarded aging process, succeed in obtaining a unique product, which you will not find easily in other places.

Its unmistakable strong and pungent taste elevates the Ricotta Forte beyond the classic spreadable cheeses, making it a real basic ingredient for some traditional Apulian dishes, such as homemade pasta with tomato sauce or Crostone with anchovies.

Its dialectal name warns those who taste it that they will feel their taste buds “uscàre”, (from the Latin, burn) with its strong taste that teases the palate with a slightly spicy aftertaste.

Ricotta Forte is one of the Apulian typical food products (P.A.T). Born from the wise art of throwing away nothing, it has become the secret ingredient that gives personality to the dishes of many kitchens.

WHITE YOGURT

INGREDIENTS: RAW VACCINE MILK, SELECTED CULTURE OF LACTIC FERMENTS

Creamy and very light, our Yogurt is truly unique: totally natural, no preservatives or added sugars. Friscu’s Yogurt is still prepared as it once was, through the manual inoculation of lactic ferments, respecting the natural times of milk acidification. A very delicate product, rich in calcium and yeasts, a true “healthy food” for all ages. Try it with fresh fruit or in our delicate dessert with beach honey.

Also ideal as a dressing on salads or as a main ingredient in sauces such as tzatziki.