Caciottina canestrata di Sorrento

Caciottina canestrata di Sorrento is a traditional cheese from the Campania region of Italy. It is a small, cylindrical cheese made from cow’s milk and is typically aged for 30-60 days. The cheese is named after the town of Sorrento, but it can also be found in other towns and communes in the Campania region, such as Massa Lubrense, Vico Equense, and Meta.

The cheese has a mild, slightly tangy flavor and a firm, slightly crumbly texture. It is often used in traditional Campanian dishes, such as pasta dishes and salads. One popular recipe is the Insalata Caprese, which is made with fresh tomatoes, basil, and mozzarella cheese. Caciottina canestrata di Sorrento can be substituted for the mozzarella to give the dish a unique flavor.

Caciottina canestrata di Sorrento has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This designation is given to traditional food products that are produced using traditional methods and ingredients. The cheese must meet certain specifications, such as being made from cow’s milk and being aged for a specific amount of time, in order to be considered a PAT.

Sources:
– “Caciottina Canestrata di Sorrento DOP.” Consorzio di Tutela Caciottina Canestrata di Sorrento DOP, www.caciottinasorrento.it/.
– “Caciottina Canestrata di Sorrento.” Slow Food Foundation for Biodiversity, www.fondazioneslowfood.com/en/ark-of-taste-slow-food/caciottina-canestrata-di-sorrento/.