"I think I want to be a chef" said David on the second morning of our honeymoon in Tahiti. Rynn's response "sounds great"! Little did we know how much that moment would change the course of our lives forever.
Though we returned home to our management and sales positions, it only took a few months for us to quit our Fortune 500 jobs and move to Calabria, Italy. There we attended a masters program in traditional, regional, Italian cuisine and first learned to make cheese. After completing the culinary program and then exploring all twenty regions of Italy from a food and wine perspective, we knew we were destined to make this culinary passion our life’s work.
Upon returning to the Unites States and recognizing the void of cheeses we had grown to love, the idea for a creamery was born, and aptly named after our sons, Giovanni and Matteo Caputo—The Caputo Brothers. Caputo Brothers Creamery, based in Spring Grove, Pennsylvania, has produced handcrafted, authentic Italian cheeses since 2011.
We know that in order to create premium cheeses, high quality milk must be used. Apple Valley Creamery, a small, family-owned, animal welfare-approved dairy farm in neighboring East Berlin, Pennsylvania, is dedicated to producing all-natural dairy products. The milk from their grass-fed, heritage breed herd is minimally pasteurized and is not homogenized, maintaining the integrity of the milk prior to cheesemaking.
THANK YOU for helping us get our Kickstarter on its "whey"!
David, Rynn, Giovanni, and Matteo Caputo
What makes our cheese so special?
Here at Caputo Brothers, we are using the exact same techniques and recipes that Italian cheesemakers have been using for over 500 years. But what we are doing is revolutionizing the way these cheeses are made and distributed in this country. We are the only producers in the United States of cultured/fermented cheese curds that can be stretched into fresh mozzarella (fior di latte), stracciatella, burrata, and even aged cheeses like scamorza and provolone.
We sell the curd frozen, which pauses the fermentation process and allows to you to thaw the curds when you are ready, and stretch them into the freshest, most flavorful cheese possible. This new technique allows you to enjoy these cheeses the way they were intended...the day they are made! When you receive your curd delivery at home, you're just a few easy steps away from fresh mozzarella, as Rynn demonstrates here!
Our cheese is currently used in restaurants and stores in New York, Philadelphia, Baltimore, Harrisburg, Memphis and everywhere in between! But we are constantly asked by individuals "how can I get your cheese delivered to my house?" or "how can I send it as a gift?"
Expanding to include delivery options would immediately grow our business by giving us the opportunity to offer more product to a broader community. This initiative will take the cheese you’ve already fallen in love with even farther (literally!).
In order to make Caputo Brothers Creamery “retail-ready,” our goal of $28,500 will directly fund:
- Renovating our existing milkhouse (small building in front of the barn) to serve as a functioning distribution and packaging center;
- Improving our production process to accommodate the additional volume
- Packaging and shipping materials to ensure the cheese is ready for stretching when it arrives at your door!
In reality, the cost of such an undertaking will likely be higher than the goal we have set here but we hope to use this campaign as a way to handle a majority of it and hopefully the final amount raised will be an even greater number when all is said and done. Any additional funds raised will be used to enhance this initiative (additional packaging materials, the possibility to expand our retail offerings such as provolone-style cheeses, etc.)
What people are saying about our cheese:
"Caputo Brotherss curds help me make chef-quality mozzarella at home." - Tina Ujlaki, Food & Wine Editor’s top 10 pick, May 2013
"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." -Anne Saxelby, Saxelby Cheesemongers
“There is this tang in her cheese that is just like what you find in Italy. The extra step of fermentation produces something that is very, very special.” -Jonathan Benno, executive chef at Lincoln Ristorante
Other Ways You Can Help:
Not able to help out with a donation? You can support Caputo Brothers Creamery by:
Risks and challenges
1.There is always the potential that the weather here in the Mid-Atlantic, especially over winter months, could cause construction delays. Not to mention any other construction-related complications which are likely to arise. However we are committed to working closely with our contractor to get the job done in the most expedient manner possible.
2. What if we don’t get funded? While this would be a huge bummer, if at first you don’t succeed – try, try again! We will table the project for a later date. But we know you’re all hungry for our cheese, so we will be doing everything possible in these 30 days to make it happen!
3. What if we’re over funded? This would be a great problem to have! There are many ways we could expand our retail plan (additional packing materials, expanded retail offerings such as gift baskets, additional labor) and we would put any additional funds towards an enhanced version of this plan.
4. Trying something new always presents challenges for business owners, but we are prepared to face anything head on and prove successful in the long run!
- (30 days)