What is CacioCavallo cheese?
CacioCavallo cheese is known for its characteristic shape. Cheese often has a prominent ball on top of pear contours or pumpkins. Smooth texture is made of sheep milk or cow's milk. It is most often produced in parts of Italy and the Balkans. CacioCavallo cheese is generally mild in taste with somewhat salty bite, often compared to other cow's milk cheeses such as provolone. It also has edible bark.
Cacacacavallo cheese goes back to about 14th century. The name, which represents a "horse cheese", is often assumed that CaciaCavallo was made of mare milk centuries ago. More likely, however, the cheese curds were placed "Cavallo", which means "horse", which reflected the way they looked when they were to hang along the horizontal stick to dry. The same method of drying exists in modern times.
The process of making cheese CacioCavallo is similar to the production of Mozzarella cheese. In fact, both cheeses are consideredfor "stretched" cheeses. During the process, unpasteurized milk heats up to approximately 100 degrees Fahrenheit (38 degrees Celcius) and shortened. The bangs are cut into smaller pieces - about the size of the grape - and left thickened for several hours.
When the curd is strong enough to shred into stringed segments, the chains are stretched and wound in the ball. During the winding, consistent pressure exerts on the ball, so there will be no niches inside it. The outer side of the ball is also smooth in this way. When the ball is large enough, it is drowned in the bath of boiling water to make the outer sealing. Then soaking cold water reduces the cheese temperature.
After the baths, the newly created CacioCavallo cheese is cured in Solace. Thproces Brining can take anywhere from a few hours to a few days. At this point, the chain is tied around the cheese - produces a distinct ball on top - aHanged on drying for at least a few weeks.
The more aging, the easier it is to grate. As the cheese ages, it turns from milky white to darker yellow. CacioCavallo cheese also gains a celebration with age. For two months he considered himself young, albeit edible, cheese, age CacioCavallo usually prefer cheese connoisseurs. This is also considered to be table cheese. CacioCavallo cheese is also available in a smoked variety.