Cheese improves the flavor of life. ~ Unknown
This past Saturday evening I had a dining experience, not just dinner at a restaurant. I had the good fortune of enjoying an evening with Rynn and Dave Caputo of Caputo Brothers Creamery in Spring Grove, PA. (Menu pictured below)
The evening began with an “Antipasti Misti Della Casa” served on beautiful artisan plates. My favorites on the plate were Brenda’s sweet green tomato pickles and the red pepper jelly, both made by Rynn’s mother.
After our first course there was a rousing welcome from Rynn Caputo and a short video of the creamery’s history. It gave a glimpse into the lives of our host and hostess from the time they decided to quit their corporate jobs and travel to Italy as a couple to attend culinary school to the namesakes of Caputo Brothers – their boys Giovanni and Matteo.
After the second course, Rynn demonstrated the cheese making process and explained how their cheese was different from any other cheese you can buy in the grocery store. Caputo Brothers’ claim to fame is having the ONLY fresh mozzarella curds in the United States that do not contain citric acid. If you are like me, you a probably wondering what’s the big deal. Well, after Rynn’s very engaging explanation of the cheese making process, I am now a convert. There are no words to describe the rich buttery flavor of the mozzarella she made for us.
All the food was delicious, but one of the highlights of the evening was the “Spaghetti Alla Pesca” made with ripe peaches from the Caputo’s own garden. (Rynn’s mom is the gardener/farmer who attends to the acre and a half garden.) It puts a whole new spin on “mac and cheese.”
Every morsel of food was better than the one before it. My only regret is that I forgot to take pictures of each course as it came out because not only was each one delicious, it was also a work of art.
Thanks to my brother and sister-in-law who treated us to this delectable dinner and a “show.”
You can learn more about Caputo Brothers Creamery below.