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per lb

Approximate weight: 8 oz.

A young, scamorza-style cheese, with about 2 weeks of aging.  Their cagliata curd is hand-stretched by their cheesemakers, then brined and hung in their aging cave.  The aging process removes excess moisture, resulting in a smooth, firm consistency and a sharp, tangy flavor.

Best if eaten sliced or perfect for melting on a sandwich!

Ingredients: Apple Valley Creamery Pasteurized Cow’s Milk, Cultures, Enzymes, and Salt.

Caputo Brothers Creamery

Caputo Brothers Creamery - Spring Grove, PA

This cheese is made by Caputo Brothers Creamery located in Spring Grove, PA (about 15 Produceminutes 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.


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