Caciocavallo cheese is a smooth-textured cheese made from sheep’s or cow’s milk, with a ball shape tied with string. It is produced in Italy and the Balkans, and has a mild taste with a slightly salty bite. The production process is similar to mozzarella, and it is aged for at least two months.
Caciocavallo cheese is known for its characteristic shape. Often compared to the side dishes of a pear or squash, the cheese has a prominent ball on top, tied with string. Smooth in texture, it is made from sheep’s or cow’s milk. It is often produced in parts of Italy and the Balkans. Generally mild in taste with a slightly salty bite, Caciocavallo cheese is often compared to other cow’s milk cheeses, such as provolone. It also has an edible rind.
Caciocavallo cheese dates back to around the 14th century. With a name connoting “horse cheese,” it is often assumed that Caciocavallo was made from mare’s milk centuries ago. More likely, however, is that the cheese curds were positioned “a Cavallo,” meaning “on horseback,” which reflected how they looked when placed to hang along a horizontal stick to dry. The same drying method exists in modern times.
The production process of caciocavallo is similar to that of mozzarella. In fact, both cheeses are considered “long curd” cheeses. During the process, unpasteurized milk is heated to approximately 100 degrees Fahrenheit (38 degrees Celsius) and curdled. The curd is cut into smaller pieces – about the size of a grape – and left to thicken for several hours.
When the curds are firm enough to be cut into stringy segments, the strings are stretched and wound into a ball. During the winding, constant pressure is exerted on the ball so that there are no indentations inside. The outside of the ball is also smooth this way. When the Caciocavallo cheese ball is large enough, it is drowned in a boiling water bath to seal the outside. Subsequently, a soak in cold water lowers the temperature of the cheese.
After the baths, the freshly formed Caciocavallo cheese is seasoned in brine. The brining process can take anywhere from a few hours to a few days. At this point, the string is tied around the cheese – producing the distinct ball on top – and hung out to dry for at least a couple of weeks.
The older it gets, the easier it is to grate. As the cheese ages, it turns from a milky white to a darker yellow. Caciocavallo cheese also gains saltiness with age. Considered a young cheese, although edible, after about two months, aged Caciocavallo is usually preferred by cheese connoisseurs. It is also considered a table cheese. Caciocavallo cheese also comes in a smoked variety.
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