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.

MILK: Pasteurized Cow’s Milk

TASTING: Mild, Milky, Smooth, Springy texture
SERVING: Baked on pizza and flatbread, Sliced for sandwiches, Antipasto
PAIRING: Vinegars, Prosciutti, Fruit preserves

CULTURAL ORIGIN: Italy
MADE IN UTAH

Please note: limited, small batches are made in house to keep the product fresh, so your order may be held a day or two for production. We’ll notify you of longer delays. Please call or email to arrange and get timelines for larger orders. Thanks!