Episode 103: Rynn Caputo of Caputo Brothers Creamery

On this episode of Cutting the Curd, Anne Saxelby and Sophie Slesinger are on the phone with Rynn Caputo of the Caputo Brothers Creamery in Spring Grove, Pennsylvania. Recently, Rynn came into Saxelby Cheesemongers in the Essex Street Market and showed Anne her mozzarella-making process! Tune in to hear about how Rynn and her husband set out with the intention of becoming chefs, and became makers of fine Italian-style cheeses. Learn about the different proteins that are present in milk, and how they make their way into different types of cheeses. At the end of the episode, Rynn describes the processes she uses to make mozzarella- starting with the curd and ending with stretching. This episode has been brought to you by Hearst Ranch.

“Our biggest hurdle to overcome is just really making people understand what it means for it to be fermented, what it means for it actually to be cheese, why mozzarella should actually taste like something. Then, we’re assuring people that it’s easy [to make].” — Rynn Caputo on Cutting the Curd