2 July 2026 · 3 min read
Fresh mozzarella or fiordilatte? A buyer’s guide
Two mozzarella families sit side by side in the Valerio catalogue. Here is how the formats differ, and which one suits which kitchen.
Buyers ask the question every week: what is the difference between the fresh mozzarella range and fiordilatte? Both are mozzarella; they are made for different jobs.
The fresh mozzarella range
Our signature mozzarella in acqua is made daily in Bedford and travels in water — 125g balls in bags, buckets or cases, plus a 2.35kg euro block. The same line produces pearls from 1g to 8g and bocconcino at 12.5g and 20g, all in 1kg tubs, which is what makes it the natural choice for counters, antipasti and salads where size and presentation matter.
The fiordilatte range
Fiordilatte is our cow’s milk mozzarella under the Carnevale name, built around kitchen formats: taglio Napoli and 10mm cubetti in 2kg cases for pizza, a 1kg cylindrical block, whole palla balls in water or vac-packed trays, and bocconcini trays from cherry-tomato size (90 per tray) to golf-ball size (33 per tray).
Choosing between them
If the cheese is going in front of the customer — on a counter, in a caprese, as burrata’s base — start with fresh mozzarella. If it is going into production, where consistency per case and cut matter most, fiordilatte is the workhorse. Both ranges are UK-made and Red Tractor assured, and trade pricing for every format is in the 2025 catalogue.