Caputo Brothers Creamery | Spring Grove, PA
At-a-Glance
- Employing traditional Italian cheese-making methods to make mozzarella-style curds, whey-based ricotta, and more
- All milk comes from local pasture-based Animal Welfare Approved dairy farms
- Recently purchased a herd of water buffalo -- cheese will contain higher percentages of buffalo milk as the herd matures & grows
- Family owned & operated
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 returned home to the US they decided to start their own creamery and name it after their sons.
Since 2011, they've been producing Italian style cheeses starting with the best ingredients. All Caputo Brothers cheeses are made milk produced at Animal Welfare Approved, local dairy farms that are primarily pasture-based (all supplemental feed is non-GMO). In 2020 they purchased a herd of 28 water buffalo, traditionally used for mozzarella, and partnered with local dairy farms to raise and milk them.
Caputo Brothers is one of the only producers of cultured mozzarella -- using no vinegar or lemon juice -- in the US. This becomes their CapoMozz curd -- which you can stretch at home -- or their Fior di Pizza low-moisture mozzarella, or their Provola ("small provolone"). The whey remaining from the process becomes becomes fresh ricotta and their aged Ricotta Salata Vecchio cheese.
The 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. It's also got a cool backstory -- it's brined in 500-million-year-old sea water from J. Q. Dickinson Salt Works in West Virginia and aged into a salty, creamy, and complex cheese perfect for grating.
Looking for CapoMozz stretching instructions? Visit the Caputo Brothers website to watch a step-by-step demo.
At-a-Glance
- Employing traditional Italian cheese-making methods to make mozzarella-style curds, whey-based ricotta, and more
- All milk comes from local pasture-based Animal Welfare Approved dairy farms
- Recently purchased a herd of water buffalo -- cheese will contain higher percentages of buffalo milk as the herd matures & grows
- Family owned & operated
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 returned home to the US they decided to start their own creamery and name it after their sons.
Since 2011, they've been producing Italian style cheeses starting with the best ingredients. All Caputo Brothers cheeses are made milk produced at Animal Welfare Approved, local dairy farms that are primarily pasture-based (all supplemental feed is non-GMO). In 2020 they purchased a herd of 28 water buffalo, traditionally used for mozzarella, and partnered with local dairy farms to raise and milk them.
Caputo Brothers is one of the only producers of cultured mozzarella -- using no vinegar or lemon juice -- in the US. This becomes their CapoMozz curd -- which you can stretch at home -- or their Fior di Pizza low-moisture mozzarella, or their Provola ("small provolone"). The whey remaining from the process becomes becomes fresh ricotta and their aged Ricotta Salata Vecchio cheese.
The 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. It's also got a cool backstory -- it's brined in 500-million-year-old sea water from J. Q. Dickinson Salt Works in West Virginia and aged into a salty, creamy, and complex cheese perfect for grating.
Looking for CapoMozz stretching instructions? Visit the Caputo Brothers website to watch a step-by-step demo.