When David and Rynn Caputo launched their cheese-making business in 2011, it was a small, home-based venture.
The husband-and-wife duo, who studied cheese-making in Italy, sold their products at farmers' markets.
In the five years since, the New York Times has gushed over the Caputo's stracciatella, their ricotta has captured a blue ribbon at the Pennsylvania Farm Show, and their cheese has been on the menu at tony restaurants from Tutoni's in York and the Millworks in Harrisburg to New York's Del Posto and Baltimore's Woodberry Kitchen.
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