Caciocavallo Cheese Semipiccante 'Medium Strong' is a unique type of cheese from southern italy, with a unique flavor, texture and shape, it is a cheese you definitely must try! The process of making it is similar to that for mozzarella. Unpasteurized cow's milk is heated and coagulated with calf’s rennet. The curd is cut into walnut-sized pieces and left to stand for several hours until it can be pulled apart in strings. The process of making it is similar to that for mozzarella. Unpasteurized cow's milk is heated and coagulated with calf’s rennet. The curd is cut into walnut-sized pieces and left to stand for several hours until it can be pulled apart in strings.
Caciocavallo Cheese Semipiccante 'Medium Strong' is a unique type of cheese from southern italy, with a unique flavor, texture and shape, it is a cheese you definitely must try!
The process of making it is similar to that for mozzarella. Unpasteurized cow's milk is heated and coagulated with calf’s rennet. The curd is cut into walnut-sized pieces and left to stand for several hours until it can be pulled apart in strings.
The process of making it is similar to that for mozzarella. Unpasteurized cow's milk is heated and coagulated with calf’s rennet. The curd is cut into walnut-sized pieces and left to stand for several hours until it can be pulled apart in strings.
