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.
- MILK: pasteurized cow’s milk
- TASTING: mild, milky, smooth, springy texture
- SERVING: baked on pizza and flatbread, sliced for sandwiches, antipasto
- REGION OF ORIGIN: Italy
- MADE IN UTAH