Rynn & David Caputo met on the Jersey Shore and a year later were engaged in Tuscany! After they were married in Philadelphia, PA they decided that they loved Italy so much, they were going to quit their jobs and move there. For six months they toured Italy experiencing all 20 regions and studying their food and wine traditions. After returning to the United States they couldn’t find many of the cheeses they had grown to love in Italy, so they started experimenting with making their own. They have returned many times to Italy over the years to study with master cheesemakers and to hone their craft and now they’re ready to bring it to you! Named for their sons, Giovanni and Matteo, Caputo Brothers Creamery is the culmination of their dreams to provide the true experience of traditional, high quality, Italian cheeses.

Trickling Springs Creamery started distribution Caputo Brothers Creamery’s Cagliata in October 2011. You can use this awesome product to make your own fresh Mozzarella or make your own Burrata (see instructions below)!!

Cagliata
Pronounced: cal-YAH-tah
Translation: cheese curd
Style: Fresh cow’s milk, cheese curd
Ingredients: pasteurized cow’s milk, cultures, enzymes

Introduction to Caputo Brothers Creamery
We are so proud to introduce our new line of hand-crafted, traditional, authentic, Italian cheeses to our region. We have been working toward our dream of creating cheeses reminiscent of those we fell in love with while traveling and studying in Italy for several years. We knew we were onto something special when we started making small batches of cheese at home that were better than anything we could get in the supermarket. After constructing our own creamery and fine-tuning our recipes and stretching technique with one final trip to Italy, we were confident that our product was ready to be shared. It is with great pleasure we present to you Caputo Brothers Creamery Cagliata. We hope you find them to be as special and delicious as we do!
Rynn & David Caputo

What makes Caputo Brothers cheese special?
They start with milk from a local dairy that gives their cows no synthetic hormones and access to pasture. Then, instead of using an acid or vinegar to culture the milk they spent the time to find the perfect bacteria to culture the milk. This has captured the perfect acidity to give you the authentic experience of an Italian fresh mozzarella. Using the Cagliata allows you to create your own stretched mozzarella cheese at home and turn a simple meal into dinner and a show!

How to use it?
Allow curd to thaw in the refrigerator overnight. Chop curd block into nickel size pieces and place into a stainless-steel mixing bowl. (Optional: add salt to the curds at this point if desired.) Slowly pour water (175 – 185F, not boiling) over the chopped curds and allow the curds warm up for a few seconds. There should be enough water to completely cover the curds. Start to stir and stretch the curds as they meld together into a mass. It should stretch under its own weight until the mass becomes cohesive and shiny. Roll the stretched curd into the desired shape and immediately drop into cool water or salt brine. May be stored in water, or wrapped in plastic wrap, and then refrigerated for a few days.


Caputo Brothers Creamery has posted some terrific videos on their site to give you visual demonstrations of how to stretch the Cagliata and recipes on how to use it!

For a quick start here is the first video on how to get started stretching your own Mozzarella!

For more recipes and tips for Cagliata go to Caputo Brothers Creamery’s website!
Cagliata demonstrations by Caputo Brothers Creamery