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? null Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT 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.