How To Make 13 Artisanal Italian Cheeses | Handcrafted | Bon Appétit

Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or “pasta filata“) cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you’ve ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time. 00:00 Intro 00:16 Main Ingredients 02:57 Fior di Latte 04:09 Bocconcini 04:33 Ciliegine 04:54 Perlini 05:25 Nodini 06:28 Stringale (“string cheese“) 06:36 Stracciatella 07:20 Burrata 08:25 Sfoglia 09:35 Treccia 10:48 Salamoia 11:25 Provola 13:16 Caciocavallo 14:10 Scamorza Want Bon Appétit shirts, hats and more? Still haven’t subscribed to Bon Appétit on YouTube? ►► Want more Bon Appétit in your life? Subscribe to the magazine!