"Sola" or "Sora" is a term in dialect meaning "sole of a shoe". This gourmet cheese has this name because of its low, flat shape. It is made from an ancient recipe rediscovered in Valcasotto.
Each form of Sola Sora has a characteristic mark left by the knot tied in the binding used when the curd is wrung out.
It has a soft, yielding consistency and a buttery smell. It is ideal accompanied by summer salads and also in fondues.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.