Caciocavallo

As a Caciocavallo cheese from cow's milk or sheep's milk is called.

General

The recipe for this Italian cheese is very old - the exact origin of the name is therefore uncertain. Whether the cheese (Latin Caseum > early Italian Cacio, but Italian formaggio = cheese) pairs as saddlebags on horseback (Italian: cavallo = horse) was allowed to mature hanged, was dried in a horse- bladder or obtained from mare's milk, today can no longer be resolved. A currently debated theory brings the origin of the name with an ancient Turkish cheese called " Kaschkaval " in conjunction, from which " Caciocavallo " can be derived onomatopoeic. Today, the cheese is in the form of a sphere, an oval or a drop bag. The color of the smooth bark is darker in the course of maturation. The cheese itself is depending on the maturity white to straw yellow. The taste is mild, almost sweet.

Production

Fresh cow's milk is set at 36 ° C with calf rennet or goat rennet. The resulting curd is cut and separated from the whey. The cheese remains three days. The cow's or sheep's milk cheese is to a certain extent as thread- shaped as pasta filata around a wooden spindle around and giving it its characteristic pear shape. The rider cheese from Roman times with its 44 % fat in dry matter. can also be enjoyed young and mild and is between six and twelve months to the ideal grater and cheese. Is made of cheese in the Italian regions of Sicily, Basilicata, Campania, Molise, Abruzzo, Apulia and Calabria.

Use

It is consumed cheese to salads, pizzas or pasta on. In Puglia to get it offered few hot as fried cheese in the restaurant, be it as a side dish ( Contorno ) or as a main course ( secondo perfectly flat ). As a wine suitable good, sweet white wines.