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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 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

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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
bocconcini, bon appetit, burrata
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