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CapoMozz - 1 pound
(CapoMozz is shipped frozen).
CapoMozz allows you to enjoy high-quality mozzarella-style cheeses, with no fuss and ultimate freshness – exactly the way the Italians intended!
While other mozzarella cheese curd products in the marketplace require a well-trained hand for stretching and shaping into cheese, CapoMozz’s curds are vacuum sealed in a pouch, sous-vide style, and need only to be quickly dropped in hot water. After a few minutes, the end result is warm, fresh mozzarella that has a rich, creamy taste unlike any other mozzarella sold in stores.
The curds that make up CapoMozz are formed using rennet and enzymes and are cut by hand. No salt is added during production. This leaves a very straightforward curd that the consumer can use in a variety of ways and can also experiment with. It may be the only cultured curd on the market.
Ingredients: Pasteurized Cow’s Milk, Cultures, and Enzymes.
For more information on this product, please visit Caputo Brothers Creamery's website at www.caputobrotherscreamery.com.
Caputo Brothers Creamery - Spring Grove, PA
This cheese is made by Caputo Brothers Creamery located in Spring Grove, PA (about 15 minutes away from us). The owners, Dave and Rynn Caputo, studied in Italy to master the art of making authentic, Italian cheeses. Their cultured cheese curd, cagliata, can be stretched into mozzarella, scamorza, or aged into provola. If you don't wish to stretch it, you can also thaw and place it directly onto your homemade pizza! Their cheese is made with cultures that are allowed to eat the lactose and naturally acidify the milk. Most mozzarella in this country is made without any cultures and achieves instant acidification because citric acid or vinegar has been added to the milk. This acidification process is much quicker, but makes a "cheese" that lacks authenticity, flavor, and is harder to digest.
- Cultures are allowed to naturally acidify the milk
- Made with Apple Valley Creamery milk
- Family owned and operated
The advantages of eating naturally fermented cheese...
- Conversion of lactose to lactic acid makes the cheese easier to digest
- Based on generations of Italian cheesemaking methods for great taste and nutritional value
- Depth of flavor not found in non-cultured cheese products
You can find more information about their creamery, including detailed instructions on how to stretch the cheese curd, at www.caputobrotherscreamery.com.