Rynn Caputo

Reviews of Rynn Caputo

• Triple Creme Vs Butter: The Better Spreader

  Reviewed by Zoe Pershing-Foley on 2/28/2013
  This class was a lot of fun, and very filling! Rynn explained everything from how to make cow's milk mozzarella (the basics), to what's different about most american mozzarella you buy, to how to make delicious variants like straciatella and Burrata. The class was a tasting for the first half (of 6 different cheeses all in the "mozzarella family" plus ricotta as an additional treat) and then a "how to let mozzarella stretch from curds" hands-on class in the second half. Lots of fun! There were some problems with having enough hot water for everyone to stretch the cheese properly, but it was handled gracefully and everyone had fun (and plenty of red wine/ champagne!) anyways. Getting to take some curds home means that I can practice again tonight! The Murray's classroom facility is also great -- clean, easy to see, but intimate.