During our stay in Campobasso, the capital of Molise, our B&B host Luciano Viola treated us to some local food specialties, including a fresh cheese ball that resembled mozzarella di bufala but was called fior di latte (flower of milk). It tasted sweet and pure — like gently solidified fresh milk.
We were intrigued, so Luciano offered to take us to the cheese producer the following morning.
It’s a good thing Luciano guided us. Although the shop was close to the B&B, it was located in a courtyard with no business signage whatsoever. Guess if you don’t know where Zio Pasquale cheese shop is located, you’re out of luck.
Luciano introduced us to owner Antonio Tromba who has worked in dairy and cheese production since the age of 10. At the age of 81, he had arisen that morning at 5 a.m.
One half of the operation was devoted to production space; the other half to retail.
As Tromba and his two assistants worked the cheese vats, he explained fior di latte.