Caciottina canestrata di Sorrento is a cheese whose origin Regione Campania ascribes to the Sorrento peninsula, treating that whole coastal zone as the ancient home of the little form. The name already hints at a basket-marked rind and a compact, appetising round meant for the table rather than for spectacle.
The making starts with milk from local cattle. It is warmed, then rennet is added, and from that simple meeting the rest of the work unfolds. Heat, curd and a patient hand are enough to suggest a mild dairy aroma and a supple interior once the cheese is ready to cut.