Ever wonder what a week in the life of Caputo Brothers Creamery looks like? Here is a quick recap of last week!
Whew! Last week was a busy one for Caputo Brothers! We spent the first half of our week in New York City doing demonstrations and helping out at a benefit. Once back in PA, we had a mozzarella class and a weekend full of Farm to Table Dinners, all while Dave worked to ensure fresh cheese was being made at the creamery. Quite a whirlwind, but we love sharing our cheese!
Monday was spent making fresh Stracciatella for 6 hours at Eataly for their Earth Day celebration that included 29 vendors—all encompassing the idea of fresh food. We also brought up some Ricotta and everyone loved it as well!
On Tuesday, Caputo Brothers was part of Bill Telepan’s Wellness in the Schools benefit where chefs and restaurants featured amazing dishes. Our Stracciatella was a hit amongst guests and we stretched almost 50 pounds in 5 hours!
Wednesday was spent making deliveries across the city and seeing good friends. This included doing a demonstration at Saxelby Cheesemongers’ cave in Brooklyn for some local chefs. Good food and good friends—what could be better? That night, Rynn held a Mozzarella & More class at Murray’s Cheese before heading back to Pennsylvania.
Essen in Lancaster hosted a cheese stretching party on Thursday at Lemon Street Market. One of the biggest pay-offs of stretching our cheese in front of new people is seeing the “Wow!” factor on their faces. We love it!
Friday and Saturday brought back-to-back Farm-to-Table dinners and Chef Dave prepared fresh cod, Sicilian insalata di arance, poached pears, and more!
We’re getting ready to announce our July dinner schedule, so stay tuned!