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Caputo Brothers Creamery uses only Animal Welfare Approved, non-GMO feed, pasture-based milk from local, family-owned dairy farms. We are committed to paying a fair price to farmers for the high quality milk they produce!


Cultured Cheese Curds

Real culture and quality milk are what make this curd so special. We are one of the only creameries to offer cultured Cagliata to consumers.  By capturing the perfect acidity, we are able to offer you the ability to stretch our cheese in your kitchen. The result of this natural process creates unsurpassed flavor and texture.

Caputo Brothers Creamery believes in using a traditional recipe to create curds for all pasta filata (stretched curd) cheeses, such as Burrata, Stracciatella, and Fior di Latte. These cheeses are made soaking the Cagliata in hot water, followed by a melding and stretching process—one that is easily recreated by renowned chefs and beginners alike. Ideally, these cheeses will be savored the day they are stretched.

Visit the Demonstrations page for video of the stretching process, or order some for yourself!

Fresh Ricotta

95% Whey-Based

Ricotta was developed as a process to reclaim the additional whey proteins resulting from cutting the curds. The whey is then re-cooked to harvest this soft, sweet cheese. Our ricotta cheese follows the traditional method of acidification and whey use, creating a smooth texture and delicious flavor suitable for both sweet and savory applications.



Hand-Stretched, Aged Cheese

Our Provola cheese is hand-stretched by one of our expert cheesemakers before being brined and hung up to age in our cave.  The aging process removes excess moisture from the cheese, making its smooth consistency firmer while adding a sweet, sharp tanginess to the cheese’s flavor.  Once the cheese has obtained its perfect maturation and natural rind in our cave, it is perfect for slicing and enjoying!


“There is this tang in their cheese that is just like what you find in Italy. The extra step of fermentation produces something that is very, very special.”
"Caputo Brothers curds help me make chef-quality mozzarella at home."
“They are one of the only creameries that I know of making real fermented cheese curd for their mozzarella. It’s really cool. It’s the stuff my Italian grandmother made and the stuff I had in Italy.”
“An amazing evening of great food and terrific entertainment gave both of us a new found appreciation of the homegrown Italian way both in creation and cooking to experiencing, what a lovely way to enjoy food in celebration with others who appreciate the same.”
"Rynn Caputo is a mozzarella evangelist, in the best sense of the word. We've always loved cheeses, but after discovering Caputo Brothers Creamery, our love has skyrocketed to new heights."


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