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Copper Caputo cheese a merger of two Salt Lake City favorites

First Published Aug 26 2014 08:09AM      Last Updated Aug 26 2014 08:31 am

(Al Hartmann | The Salt Lake Tribune) The new Copper Caputo cheese, a creation of Caputo’s Market and the Copper Onion Restaurant. The sweet and nutty tasting cheese is made by enrobing large wheels of young Asiago cheese in a reduction of brandy and Montmorency cherries made by the Copper Onion.

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.



Initially, the Copper Onion Restaurant will include it on its cheese plate, but eventually chef Ryan Lowder hopes to include it in other desserts.

 

 

 

 

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