The Caciocavallo cheese is one of the oldest Sicilian cheeses. The name 'Cosacavaddu' comes from the ripening method which is obtained bending the cheese over a board.
Taste, Serving tips and Wines: the taste of Caciocavallo is enjoyable, sweet and delicate, tending to be sharp along the ageing process. Excellent if tasted with a glass of Marsala during the early ageing phase and a glass of Etna Rosso or Cerasuolo di Vittoria when further in the ageing process.
Weight: 300 gr* Area of origin: Ragusa Province (Sicily) Ingredients: raw milk, curd, salt Appearance: Shape: Parallelepiped with flat rectangular sides Rind: thin, may be soaked with olive oil Colour: golden yellow almost brown after the ageing period Preparation: The Caciocavallo cheese is produced with cow milk, Brown and Friesian breed, through ancient techniques and wooden tools. The milk is coagulated at 34°C in a wooden container and approximately 60-80 minutes after the curd is cut using a wooden cane. After approximately 2 hours the curd is cut and cooked a second time. Afterwards it is put in a wooden container where ripening and acidification take place. The very next day, once optimal acidification is reached, it is put in another wooden container with water at 80°C and then stretched.
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