Salt Lake City, Utah

Discover the honored tradition of affinage with Caputo’s Cheese Caves. In our state-of-the-art caves, we age a variety of artisanal cheeses, coaxing out new, distinct flavors as they ripen to perfection.

CREATED

Aged in our caves to become wholly new and unique. Each is exclusive to Caputo’s and would not otherwise exist without lengthy and attentive affinage.

TRANSFORMED

These wheels arrive as already well-made, delicious cheeses. They are then transformed with the intent of developing more aged versions of the original.

REVIVED

The arduous journey from Europe to the States is rough on these delicate cheeses. Health and flavor are improved by rehabilitation in our caves.

CCC on Our Blog

Something happened. It was special, beautiful, inspiring, and even a little bit heartbreaking. We gave it a silly sounding name, yet the experience was everything but. That silly name and […]

Caputo's Culture
Goat Camp at Mesa Farm: For the Love of Food

Something happened. It was special, beautiful, inspiring, and even a little bit heartbreaking. We gave it a silly sounding name, yet the experience was everything but. That silly name and […]

Savory Bites
Chabrin, Squash, and Onion Galette

With Thanksgiving around the corner, I could feel the pie-anxiety sneaking up on me one chilly fall morning. Baking pies has never been my forte. I had a few hours […]

Recipes
Sweet Burrata Simplicity

We’ve been making our own burrata for a few years now. Lots of things have changed around here, but one question has the same response since the very first time […]

In anticipation of Caputo's Cheese Caves Week, I was tasked with preparing a "cheese cocktail," which in modern food-speak usually refers to pairing cheeses with cocktails, or more specifically, garnishing [...]
Beverages and Bitters
Drink Your Cheese: Oh-Ssau-Boozy Cocktail

Ask Matt
Ask Matt: How Do I Take Care of All This Cheese?

“Ask Matt Caputo” is an ongoing feature where Matt answers commonly asked questions from the market. This week, he gives us a glimpse into the creation of a cheese board […]

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