Caputo Brothers Creamery produces the country's only naturally cultured mozzarella curd that can be stretched into authentic Italian cheeses
Dave’s passion for the Italian food he grew up with & Rynn’s love of adventure created the perfect storm. We quit our corporate jobs & moved to Italy for an intensive culinary program, then traveled each region of Italy studying food & wine. We knew were destined to make our culinary passion our life’s work. Upon returning home & seeing the void of cheeses we loved, the creamery was born. We now make the country's only naturally cultured curd that can be stretched into authentic Italian cheeses.
We are currently in the research & development phase for a new packaging and stretching method that we believe will revolutionize the way restaurants and home consumers make fresh mozzarella. This grant would support all aspects of this new product development - production, equipment, marketing, additional employees, etc. - as we prepare to ship this exciting new cheese anywhere in the US that has a desire for real fresh mozzarella, including major retailers, restaurants and home kitchens!