Caputo’s Gourmet Food Market & Deli
Owner: Matt Caputo // Location: Salt Lake City // caputos.com
Utah hardly has the big-cheese reputation of Wisconsin or Vermont, but that, arguably, gives Matt Caputo an edge. As a certified cheese professional, he makes and ages his own cheese in two on-site cheese caves at Caputo’s Gourmet Food Market & Deli, right in the middle of Salt Lake City.
“Local cheesemakers that are focusing not only on good agriculture but also on more difficult-to-make or uncommon cheeses will find chefs eager to pop them onto their seasonal menus,” Caputo says.
He works with local farmers to produce asiago, blue cheese, goat cheese brined with local craft beers, and more—all of which can be sampled at the restaurant, either on their own or as part of a composed dish. Caputo’s also offers tours of the caves, as well as classes on creating the perfect cheese board or pairing cheese with chocolate, beer, and other items.
In addition to these offerings, Caputo provides consultations and staff training for restaurants that are interested in upping their cheese game. “If servers are able to regale customers with interesting tidbits about the cheese, it can increase enjoyment,” he says.