How To Make 13 Italian Cheeses | Handcrafted | Bon Appétit


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Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses …

40 replies
  1. Hahney O
    Hahney O says:

    Boo this. I'm a third of the way through and so far there are 3 "different" cheeses – the same base we didn't get to see being made, melted in the same boiling water, and shaped into different sizes. I feel scammed.

    Reply
  2. Gabriel Martins
    Gabriel Martins says:

    Her scamorza is shaped like a caciocavalo, her caciocavalo isn't properly shaped. Caciocavalo has its name because it is aged by hanging on a string. That huge ball can’t be aged that way.

    Reply

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