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Home » News » Italian trained cheese maker brings traditionally crafted mozzarella and ricotta to Pennsylvania

Italian trained cheese maker brings traditionally crafted mozzarella and ricotta to Pennsylvania

Jennifer M. Dolan, MS, RDN · February 26, 2019 ·

Today’s guest is Rynn Caputo from Caputo Brothers Creamery in Spring Grove, Pennsylvania where she specializes in traditional mozzarella and ricotta cheese making.

009: Caputo Brothers_Rynn Caputo

Rynn Caputo from Caputo Brothers Creamery shares her experience cooking her way through twenty regions in Italy, her passion for mozzarella and ricotta cheese made traditionally via fermentation, and her use of sea salt brine from deep under the Appalachian Mountains. 

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In today’s episode, Rynn and I discuss:

  • her experience cooking her way through twenty regions in Italy
  • what she calls a “scam” in the mozzarella industry
  • her use of sea salt brine from deep under the Appalachian Mountains … and much more    

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Thank you for listening.

Jennifer M. Dolan, MS, RDN

Jennifer M. Dolan is a registered dietitian nutritionist with over three decades of experience in critical care where she developed expertise in metabolism of food.  She developed an appreciation for food culture and tradition through her travels and believes that one can experience a sense of place through food.  She is the founder and editor in chief of Terroir News which reports news and information on the concept of terroir.

Filed Under: Artisans, Cheese, Chefs, Dairy, Podcasts

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About Jennifer

I’m Jennifer, Editor in Chief of Terroir News and host of the podcast, Terroir Taste and Travel.
I am a registered dietitian nutritionist, yoga and mindfulness meditation enthusiast passionate about the effect of terroir on taste.  Read more…

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