Users' questions

Is caciocavallo cheese good?

Is caciocavallo cheese good?

As the cheese gets older, it turns from a milky white to a darker yellow. Caciocavallo cheese also gains saltiness with age. Considered a young, though edible, cheese after two months or so, aged Caciocavallo is usually preferred by cheese connoisseurs. It is also deemed a table cheese.

What kind of cheese is Caciocavallo?

curd cheese
Caciocavallo originates from Southern Italy and is a traditional, stretched curd cheese made from cow or ewes milk and currently even buffalo milk. It is stretched into a natural gourd or teardrop shape with a knot at the top so that it can be tied at the thin end with a cord to hang.

What is the difference between scamorza and caciocavallo cheese?

A close cousin in texture and flavor is scamorza (skah-Mor-t’zah). The flavor becomes more piquant the longer the cheese matures. And the more mature caciocavallos can be used as a tasty grating cheese. Caciocavallo is a good alternative to provolone, and can be used in just about any recipe that calls for provolone.

Is Caciocavallo a provolone?

As nouns the difference between provolone and caciocavallo is that provolone is a semi-hard cheese made of whole milk from cows it comes primarily from southern italy while caciocavallo is an italian cheese, similar to provolone, originally from sicily.

Is scamorza a mozzarella?

Scamorza is a close relative of mozzarella, a semisoft cheese typical of southern Italy that’s made from the same cow’s milk base — but whose curds are broken up more finely for a drier, lower-moisture cheese.

Can you eat the rind of Caciocavallo?

Caciocavallo Silano is a type of cheese made from cow’s milk. At 2 months, the cheese is soft with a firm rind that is still edible. It has a mild, slightly salty flavor and firm, smooth texture.

Is caciocavallo similar to mozzarella?

Caciocavallo is a lesser-known, aged mozzarella that originated in the south. Like mozzarella it’s coaxed into a ball shape, then netted and hung to air-dry for six months, resulting in a cacio or teardrop shape. Traditionally the cheese was hung in pairs over the backs of horses during travel.

Does caciocavallo need to be refrigerated?

Serving suggestions: remove the Mature Caciocavallo di Agnone from the paper or plastic bag. Serve it at room temperature. If you grill it, the outside becomes crunchy while the inside remains soft. Keep it refrigerated in a plastic wrap.