In Campania this is a fresh stretched-curd cheese with long local traditions. What draws the appetite first is the milk itself: a flavour that stays very fresh, with a gentle, acidulous lift rather than a heavy dairy weight.
Cow’s milk gives the paste. The working of that paste is commonly the same as for mozzarella; what sets fiordilatte apart is mainly the shape. Depending on the area it comes from, the form can vary, sometimes with a little head, sometimes rounded, knotted, braided, or cut as a parallelepiped.
Agerola already had a name, in Galen’s day, for milk thought especially wholesome and for making cheese from it. That older fame sits behind the present cheese without claiming the kitchen of today is unchanged.