Caputo Brothers Creamery Spring Grove, PA
The Caputo Brothers didn’t found Caputo Brothers Creamery—their parents, David and Rynn, did. The couple spent their honeymoon attending culinary school in Italy. When they started their own creamery in the US, they named it after their sons.
Caputo Brothers cheeses all start with from milk produced at Animal Welfare Approved, local dairy farms that are primarily pasture-based (all supplemental feed is non-GMO).
Their Ricotta Salata Vecchio won first place in the “Traditional Regional Italian Cheeses” category at the American Cheese Society’s annual competition in 2017 and was a Good Food Awards finalist that same year. This award-winning cheese begins as whey-based ricotta, which is then brined in 500-million-year-old sea water from the J. Q. Dickinson Salt Works in West Virginia and aged into a salty, creamy, and complex cheese perfect for grating.
Caputo Brothers is one of the only producers of cultured mozzarella curd in the US. We carry their CapoMozz! curd in our freezer. You’ll need to heat it up and stretch it yourself. It’s is a little extra work, but, trust us, it’s worth it! Visit their website to watch a step-by-step demo.
- Family owned & operated
- Milk from Animal Welfare Approved, non-GMO feed, pasture-based local dairy farms
- Traditional Italian methods of cheese making
We rotate though a few different Caputo Brothers’ cheeses — check with us to determine current availability!
- CapoMozz! Cultured Cheese Curd (in our freezer, pretty much all the time)
- Ricotta Salata Vecchio (award-winning salted, aged ricotta)
- Provola (brined, aged mozzarella)
- Fior di Pizza (brined, low moisture mozzarella)