Caciocavallo cheese

Caciocavallo is a cheese produced with typical Molise cow’s milk.
The milk is brought to a temperature of 37°. Depending on the taste you want to give this unique cheese, either lamb’s rennet (sweet) is used, or goat’s rennet (spicy). After about an hour the milk thickens. The curd is broken with the first extraction of the whey. A further reduction of the curd, into smaller pieces, is left in the hot whey ( 50°) for several hours. After eliminating the last residual whey from the “paste”, it is immered in water that is almost boiling that allows it to be spun. The paste thus becomes more elastic, and it is worked until it is turned into its typical “pear” shape. At this point we proceed to the salting in liquid brine that continues for 10 to 20 hours. The caciocavallo is tied in a particular way through its head to attach it to another one, so that they are in pairs. For about a month, they are left hanging on poles in cool, ventilated rooms, where they dry further. The actual aging begins here, in the appropriate rooms, where they will reach a degree of ripeness ranging from a minumun of three months up to a year.