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.
