In the history of culinary peoples of different countries, full of original and even funny names. That’s the name of the Italian cheese “Cachocavallo”, you can literally translate it as “riding a horse”! Caciocavallo is a typical Southerner from the Pasta Filata cohort. Make it in the form of an original bag. Although Cachocavallo cheese plays an important role in Italian culinary traditions, according to its recipe, it is associated with a completely different country. What is famous for this wonderful "cheese-rider"? Let's find out his legends and cooking recipe!
Cheese "Cachocavallo". Story
It originates in ancient Greece. It was from here that the ancient Romans borrowed the recipe. The production of this dairy product was written by the world famous Hippocrates. He mentioned this cheese in one of his writings on food and the art of making it. Later, Pliny the Elder, in a treatise on cheese, emphasized its unique characteristics, calling it “butirro” (the ancestor of the present cheese “Cachocavallo”). He defined it as “a delicate food product.” Since that time, an authentic product has managed to maintain its nutritional properties, thanks to the original technologies of its production. Due to this, the product has received the widest distribution in the south of Italy.
Version of the origin of the name itself
According to one version, it is believed that the cheese is named in this way because of the unusual method used in ripening. Caciocavallo tied with a rope in two units, hanging to dry on the crossbar. The second says that the name was born in the Kingdom of Naples, when horse-shaped logos were knocked out on the surfaces of the heads. According to the 3rd hypothesis, cheese got its name from nomadic, along with herds, shepherds. They processed dairy products directly to the pasture. On the road, they hung Caciocavallo on ropes thrown over the backs of horses in special rag bags. In the Balkans, to this day, a fermented milk product called Kashcaval is used in everyday life. And in 1996, Caciocavallo Silano was assigned to the category of dishes protected by origin.
How do Cachocavallo cheese
Traditionally produce cheese in several Italian regions and in Sicily. For the manufacture of using cow and sheep milk. By the way, Caciocavallo Silano is made exclusively from cow.
The process itself begins with coagulation. Milk, by heating, is brought to a temperature of no more than 38 degrees Celsius. The enzyme of calf rennet isolated from the stomach is also added to this. Some plants also add serum, which remains from the previous day. After a while, after adjusting for temperature, a curd clot should form. His cheese makers break into small parts. Next is the stage at which the clot matures. It lasts up to 10 hours. All this time, the master cheese maker takes samples and immerses them in very hot, but not boiling water. If, by its consistency, the lump resembles rubber and stretches without any break, this indicates that the process is coming to an end.
Final ripening
After that, individual parts of the “dough” from the curd mass are immersed in hot water, manually forming smooth balls without voids inside. Then they are given the appearance of "bags". Ready heads, of the future Cachocavallo cheese, are washed in water, and immersed in a saline solution for about 6 hours already cooled. When the product is salted, it is tied in 2 pieces and outweighed through the crossbeam for final ripening. It can last at least a month, or even more. Mature cheese is one year old. There is also a smoked variety - this is Caciocavallo affumicato. Usually it is maintained for more than two months. For smoking using firewood and dried straw.
Main characteristics
The most characteristic feature of the Cachocavallo cheese recipe is the shape of the final product, which has the appearance of bags: a large oval body at the bottom, a small, round part at the top. The components are separated from each other by a rope made of natural materials. Sometimes the presence of the upper component is not a prerequisite. Some manufacturers make without it. The weight of the heads can vary from 0.5 to 2.5 kg. The crust of cheese is quite thin, smooth, straw-yellow. The color scheme becomes more intense as Caciocavallo matures. And the smoked variety is already golden in color with a brown tint. Some types of cheese are coated with thin layers of paraffin, so its crust becomes unfit for human consumption. Inside, the Cachocavallo cheese mass is white and elastic, and the taste is delicate, sweetish. Moreover, the inside of the mature product takes on a shade of straw and typical holes appear in it, and the taste changes to spicy, with peppercorn. The aroma of smoked cheese is quite bright, with notes of smoke.
What is it eaten with?
Cheese brand "Cachocavallo" is optimal, both for individual use, and as a component for other, more complex dishes. In Italy, southerners often use it with rustic bread made from hard grains. Puglia residents, for example, prefer Almatur bread rolls, which also belong to the authentic DOP category .
Reviews
This product perfectly enriches the taste of many recipes. And judging by the reviews, the cheese "Cachocavallo" is to the liking of both guests and local residents. In grated form, it is used in the preparation of classics: pasta and pizza, baked vegetables, for example, eggplant or zucchini.
Aged, it has a pungent taste. According to many gourmets, the product is optimally combined with salami. A smoked version of cheese is often used to give smoky aromas to the first hot dishes.
Young cheese, wonderful combination:
- with fruits such as pear or melon;
- with balsamic vinegar and red onion;
- with berries, such as cherries or cherries;
- with nuts;
- with dried fruits.
For those who love taste contrast, we advise you to try a young product with chestnut honey, which has a slight bitterness. Choose wine under Caciocavallo according to the age of the cheeses. To the young and sweet - dry white (with bitterness in the aftertaste) will do, but aged, it requires red wine of normal maturity. Choose a brand according to your personal preferences. Sherry is also good for this product, which, with its rich taste range, is in perfect harmony with Caciocavallo.
Cook at home
Cachocavallo cheese at home, of course, can be prepared. Especially if you are not new to cheese making. Take cow's milk of medium fat content (without any additives, not restored, but best of all - market). You will also need abomasum (in powder form) or whey from a previous serving. Next, you need to perform the coagulation process at a temperature of no higher than +38 degrees Celsius. Manually form clots from the curd mass, which should be formed as a result of the coagulation process. Next, let the cheese ripen, you can leave it overnight. We form peculiar small bags of semi-finished product in hot water, weighing about 0.5 kg. Formed heads should be put in saline for six hours. Then, bandage them with a natural, not too thick rope and hang them. In this state, the cheese ripens for about a month, after which you can try it.
What can be replaced
If you have come across such an ingredient as Caciocavallo in the recipe, but it is not at hand - do not worry! How to replace Cachocavallo cheese? You can successfully use any cheese from the Filata Pasta group, for example, Provolone or Mozzarella, which is currently sold in every supermarket. Pasta Filata cheeses become viscous when heated and are able to form filaments. You can use suluguni as a substitute.
Calorie content and beneficial properties
This product is high-calorie and highly nutritious, so it is clearly not suitable for those who decide to preserve their figure. 100 grams contains 439 kilocalories. The product has a large amount of protein and fat, and cholesterol is only 92 milligrams. Due to the high calorie content, it is recommended to limit the daily rate of “Cachocavallo” to 50-100 grams, no more. If you use 50 g of cheese, the body will be 50% provided with the daily protein norm. This dairy product is an excellent source of calcium and vitamin A. It is very useful for the immune system and the restoration of the reproductive organs. But, do not get involved in the product for hypertensive patients and people suffering from cardiovascular diseases, since it contains a lot of sodium. As for the rest, there are no restrictions on eating.
Price policy
You can enjoy authentic authentic cheeses, only in Italy. However, you can find "Cachocavallo" in almost every cheese department. The price of the product fluctuates within 20 Euro. Pricing depends on the age of the cheese. For example, the cost of a seasoned product can reach 40 Euros. Domestic factories also prepare this cheese using Italian technology. The cost of the product produced in Russia will be significantly lower than in European countries. But, and taste will be less specific than the Italian counterpart. In general, as Italian shepherds used to say in old times: “First, Cachocavallo is hung on donated horses on their backs, and then they’ll check their teeth!”
You can taste the unique taste of real Cachocavallo cheese only in Italy, where the soul, culture and traditions of these places are embedded in the preparation of this product.