Frank Caputo must have mozzarella in his blood.
Well, he certainly has it in his hands - because he makes it fresh every day, many times. Once ready, the cheese is preserved in water, not refrigerated, until customers come in to buy it at his store, Caputo's Fine Foods, on Court Street in Brooklyn. Health code says that's okay, as long as it's at room temperature no longer than two hours. Frank makes a new batch every 60-90 minutes, and the pleasure of this remarkable, fresh cheese is all ours.
This mozz is melty like butter, white like clouds, and not at all mushy or overly chewy. It's made without any salt, but if you like, they'll dunk it in a container of salt water for you (I was impressed to learn that most customers prefer it unsalted). It's so soft that by the time you get home, it has collapsed and taken on its container's various indentations and contours.
During a visit to Caputo's last Friday, I filmed a video of Frank making a new batch. He explains his cheese-making process which, though not glamourous, is certainly fascinating.
He starts with curd, pours hot water over the it, stirs it and soaks it. After adding a little more water, he forms various shapes and sizes. Click the photo above to watch the video of Frank Caputo's cheese-making process.
Map Caputo's Fine Foods (call ahead for days/hours).