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Caputo Tops Three Categories at 2018 ACS Competition

Caputo Tops Three Categories at 2018 ACS Competition

Friday, August 3rd, 2018

A testament to fine cheesemaking on all fronts, Melrose Park, Illinois-based Caputo Cheese returned from the 2018 American Cheese Society Competition with four awards, topping the Burrata, Mozzarella, and Ricotta classes.

Natale Caputo, Owner, Caputo“It is an honor to be recognized as the best across three distinct categories, considering how many talented competitors entered this year’s competition,” said Natale Caputo, Owner. “We’re grateful for the opportunity to showcase our commitment to crafting high-quality cheeses and receive such prestigious awards from the American Cheese Society.”

The following are the Caputo cheeses that took home honors:

Burrata - 1st Place Burrata Category

Caputo Burrata

A hand-formed Mozzarella shell surrounding creamy stracciatella. This cheese is a combination of fine shreds of fresh Mozzarella and fresh cream, which the cheesemakers at Caputo craft in-house.

Burratini - 2nd Place Burrata Category

Caputo Burratini

A smaller version of Caputo's signature Burrata.

Nodini Knots - 1st Place Mozzarella Category

These hand-knotted bundles of soft, fresh cheese are individually crafted with skimmed cow’s milk for a delicate texture and a rich, creamy flavor.

Ricotta - 1st Place Ricotta Category

Caputo Ricotta

Caputo’s Ricotta has a clean and creamy flavor with a light consistency. The cheese is handcrafted from whey and packaged while still warm to maintain the cheese’s delicate consistency.

Caputo’s dairy products have enjoyed quite a successful year at esteemed cheese competitions across the country, according to a press release. This past March, the company took home three awards at the World Championship Cheese Contest in Madison, Wisconsin.


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