Pulled by hand following the classic pasta filata process right here at Caputo’s using cow’s milk curd from Narragansett Creamery in Providence, Rhode Island.
This fresh cheese is best in the first days after being made. Keep it stored in its liquid bath and prepare or serve as soon as possible for the very best texture and flavor. About 1/2 lb each.
Handmade with love from start to finish in Caputo’s Cheese Caves in Salt Lake City, Utah.
CULTURAL ORIGIN: Italy
MADE IN UTAH