Author Topic: Caciocavallo Kashkaval Kașkaval...  (Read 311 times)

Offline Col68

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Caciocavallo Kashkaval Kașkaval...
« on: June 21, 2017, 09:41:32 AM »
Hello from France, it is very hot here, I wanted to share my Caciocavallo made homemade. Use raw milk, refine 3 months or more, good taste but not flexible enough (lack moisture) the taste is correct and depends on the bacteria to use. I am a cheese lover and I give 6 out of 10 for taste and texture, thank you.
Let us take care of nature and nature will take care of us

Offline awakephd

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Re: Caciocavallo Kashkaval Kașkaval...
« Reply #1 on: June 21, 2017, 02:30:14 PM »
A cheese for you (thumbs up)! This is a type I have not tried to make yet.
-- Andy

Offline Col68

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Re: Caciocavallo Kashkaval Kașkaval...
« Reply #2 on: June 21, 2017, 06:43:42 PM »
A cheese for you (thumbs up)! This is a type I have not tried to make yet.
Thank you Awakephd, it was the first for me too, not difficult, a good Kashkaval melted on barbecue is delicious, the family benefits and I happily happy to see them, I can send the recipe without problem, thank you again for the cheese , Respect to you.
Let us take care of nature and nature will take care of us

Offline AnnDee

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Re: Caciocavallo Kashkaval Kașkaval...
« Reply #3 on: June 21, 2017, 10:57:59 PM »
Hello Col,
Trés bon!
When I make Caciocavallo, I found when I stretched and shaped before it reached correct PH, I lost fat and maybe calcium. The cheese become slightly translucent instead of creamy opaque of a normal cheese. The end result is rather dry and rubbery when melted.
Attached is my Caciocavallo, no. 1 and 2 are good ones, no.3 the rubbery one.
Ann

Offline Col68

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Re: Caciocavallo Kashkaval Kașkaval...
« Reply #4 on: June 22, 2017, 06:57:53 PM »
Hello Col,
Trés bon!
When I make Caciocavallo, I found when I stretched and shaped before it reached correct PH, I lost fat and maybe calcium. The cheese become slightly translucent instead of creamy opaque of a normal cheese. The end result is rather dry and rubbery when melted.
Attached is my Caciocavallo, no. 1 and 2 are good ones, no.3 the rubbery one.
You are an expert AnnDee, too good your Caciocavallo, nothing to say, mine are nothing in front of your, thank you for the advice, I agree with you and thank you for your sharing, Here is a cheese for your kindness, good continuation.
« Last Edit: June 24, 2017, 05:33:35 AM by Col68 »
Let us take care of nature and nature will take care of us

Offline Boofer

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Re: Caciocavallo Kashkaval Kașkaval...
« Reply #5 on: June 23, 2017, 10:07:40 PM »
When I make Caciocavallo, I found when I stretched and shaped before it reached correct PH, I lost fat and maybe calcium. The cheese become slightly translucent instead of creamy opaque of a normal cheese. The end result is rather dry and rubbery when melted.
Attached is my Caciocavallo, no. 1 and 2 are good ones, no.3 the rubbery one.
Beautiful, Ann. Have a cheese.

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Bread, beer, wine, cheese...it's all good.

Offline AnnDee

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Re: Caciocavallo Kashkaval Kașkaval...
« Reply #6 on: June 30, 2017, 05:34:49 AM »
Thanks Boofer. My newest obsession. :)
Ann