Caputo Brothers Creamery
Founded by Rynn and David Caputo, the creamery launched in July 2011 in Spring Grove, PA with the purpose of making fresh mozzarella style cheeses like the Caputo’s had experienced in Italy. As a side project they also decided to develop a frozen, cultured, cheese curd that would allow home cooks and chefs alike to make mozzarella style cheeses in their own kitchens. The success of the cheese curds quickly overtook the fresh cheese business, and today Caputo Brothers Creamery is the only producer of cultured cheese curds that can be stretched into fresh mozzarella in the US.
All cheeses are now produced at Apple Valley Creamery, a heritage breed, grass-fed, all-natural, animal welfare approved, cow’s milk dairy in East Berlin, PA. The Caputo’s prepare their cheese curd in the traditional Italian method using whole cream line milk, cultures and calf’s rennet.
In addition, the Caputo’s host farm table dinners at the original creamery on their farm in Spring Grove, PA where they care for an extensive culinary garden, jarring and preserving the harvest for winter months. The farm composts and recycles everything possible as stewards for the environment.