La Cocina Caciotta
- Producer
- Mozzarella Company
- Country
- United States
- Region
- Texas
- Size
- 7.5 in diameter x 2 in height
- Weight
- 5 lbs
- Website
- www.mozzarellaco.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Semi Soft
- Rennet
- Animal
- Rind
- Waxed
- Flavor
- Flavor added to paste
Located in Dallas, Texas, the Mozzarella Company was founded by Paula Lambert in 1982. Paula’s passion for all things Italian was the inspiration for the Company’s creation, although when the company started in the early 80’s, it was somewhat ahead of its time in terms of being able to find a ready market for fresh Italian style mozzarella. However, persistence together with great products really paid off and The Mozzarella Company has grown steadily and expanded over the intervening decades. Today, still under the guidance of Paula, they produce a range of fresh and young, Italian type cheeses, as well as some aged cheeses—including these semi-firm wheels of La Cocina Caciotta.
Produced with pasteurized cow’s milk sourced from Dairy Farmers of America, La Cocina Caciotta is a Texas version of Monterey jack that’s speckled with a blend of spicy chilies. Wheels are waxed and aged for two months. In addition to this version, other flavor variations include Plain, Ancho Chile (a less spicy version), Texas Basil, Mexican Marigold Mint, and Black Pepper and Garlic. A goat’s milk version is also produced.
Tasting Notes
Smelling warm, peppery and spicy with a hint of cinnamon, La Cocina Caciotta has a thick, smooshy paste and a mild, creamy flavor with a hint of salt. A slight kick of smoky pepper heat builds slowly, reminiscent of enchilada sauce and jalapeno poppers.
Pairings
Pair it with a Syrah, a Rioja or with a Mexican beer such as Modelo Especial.
