Hand shredded bits of fresh curd are soaked in fresh cream and neatly bound by a thin shell of mozzarella. Mozzarella’s creamier, dreamier little brother.
Paper thin mozzarella easily breaks beneath a butter knife or spoon to reveal a creamy, dense interior of curd and cream. Well seasoned and fresh. The cheese equivalent of a fluffy cloud.
Handmade with love from start to finish in Caputo’s Cheese Caves in Salt Lake City, Utah.
MILK: Pasteurized Cow’s Milk
TASTING: Mild, Fresh cream
SERVING: Drizzle with olive oil, Spoon over tomatoes, Serve with baguette
PAIRING: Pasta & Sauce, Vinegars, Fruit preserves, Dry sparkling wines
CULTURAL ORIGIN: Italy
MADE IN UTAH