Two of Salt Lake City’s favorite eating establishments — Caputo’s Market and the Copper Onion restaurant — have combined forces to create a new cheese.
Copper Caputo is made by enrobing large wheels of young asiago cheese in a reduction of brandy and Montmorency cherries made by the Copper Onion. It is aged 14 months in a way that makes it similar to gouda, said Matt Caputo. The result is a cheese with toasty toffee notes, but with zing from cherries and woodiness from brandy.
It will be available beginning Saturday Aug. 30, for $24.99 a pound at all Caputo’s Markets and the Caputo’s booth at the farmers market at Pioneer Park.
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