typical cheese - Caciocavallo

CHEESE of the south Italy in the variants of Irpinia and Campania.
Exclusive version of Mario Carrabs - selected products.

 Caciocavallo Description

Caciocavallo cheese is a characteristic of the South Italy. It is said that the name derives from the connection of "provole" that were to mature riding on a stick. When obtained from cows bred podolica, as in some variants of the product of Mario, is particularly valuable because the diet of cows is varied and full of plants typical of the Mediterranean mountains. Coagulation occurs in the farms.

Cheese - Stages of Production and Characteristics

Type of cheese: pasta spun seasoned. The taste and aroma also change significantly with aging.
When the curd rows, but does not break any more, you do so many portions of two or three kilos, which are worked by giving the shape of a sphere with a large appendix to his neck strangled. The forms can be obtained with cheese left to mature more than two years, after which the cheese is covered with mold under which the crust is hard and shiny, pasta and compact golden-yellow color, with small eyes watery fat.
Sharp and persistent aroma and a full, mellow taste are the guarantee of a successful product. Caciocavallo can be spicy or sweet: this depends on the rennet used.

Cheese - Gastronomy and wines recommended

The wines recommended for the combination are earthy production such as Aglianico and Taurasi again according to the seasoning.

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