Flavour is a Frontier Gioiella Fior Di Latte Mozzarella - Gioiella Latticini began making cheese in Puglia in 1946. - The texture is soft and creamy. - It is coated with a thin edible rind and is brined for up to a week. - When used in cooking, heated mozzarella melts very well. Take it further - Sliced in salad with tomatoes. - Cooked on top of a pizza. Natoora's radical approach to seasonal sourcing is shaping the future of food - We are revolutionising the food system. - We work direct with growers who value flavour, biodiversity and heritage over yield.  - We give them the support they need to build a better future for food, rooted in small scale, sustainable agriculture that gives back to our planet.