Meet Our Cheeses
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.
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.
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!