National attention has honed in on Spring Grove over the last five years thanks to Caputo Brothers Creamery.
In five years, the creamery has boomed from blue ribbons at local farm shows to finalists in Martha Stewart’s American Made contest, from producing about 100 pounds of cheese per week to roughly 3,000 to 4,000 pounds of cheese per week.
“Say Cheese” has different meaning for owners David and Rynn Caputo, whose path to meteoric success includes a To Do list like this:
Chuck your Fortune 500 jobs.
Attend culinary school in Italy.
Travel across twenty regions of Italy.
Open a creamery in tiny Spring Grove.
Name it after your sons, Giovanni and Matteo Caputo.
Become one of the only American producers of a naturally cultured mozzarella curd that can be stretched into authentic Italian cheeses such as Burrata, Stracciatella and Fior di Latte
“Our cheeses are fresh made right in our shop just as the Italians do for same day use,” explains Rynn’s mother, Brenda Robinson, who often teams with Rynn’s father, Michael, to run some of the Caputo operations while Rynn and David are away.
“The Mozzarella is fermented versus the common addition of citric acid, this produces a flavorful cheese instead of somewhat bland [one]. The mozzarella is made using a controlled starter which coagulates the curd using rennet,” adds, David Rosentrater, Director of the Herd to Curd.
The creamery’s handcrafted, authentic Italian cheeses, its website heralds, sells wholesale in places such as Murray’s Cheese shop in New York and at the Fair Food Farmstand at the Reading Terminal Market in Philadelphia as well as locally at Tastealotta in Lemoyne. Restaurant chefs from Memphis, Tennessee to New York City purchase and use Caputo Brothers’ cheese.
Spring Grove is also the home to La Tavola, the Caputo’s trattoria and shop, where their team unfolds Farm Table Dinners, classes and tours and hosts private events.
Extra! Extra! Read All About Them
“For Caputo Brothers Creamery, there’s more cheese to come” York Daily Record, June 2016
“Local cheesemakers claim blue ribbon at farm show” York Dispatch, January 2016
“Comprehensive Holiday Shipping List – Gifts for Artisanal Types” Food and Wine, December 2015
“Mastering the Making of Mozzarella” Pittsburgh Post-Gazette, June 14, 2015
“How to Make Mozzarella in 30 Minutes” Food & Wine, May 2015