Author Topic: Caciocavallo Kashkaval Kașkaval...  (Read 65 times)

Offline Col68

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Caciocavallo Kashkaval Kașkaval...
« on: Yesterday at 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.

Offline awakephd

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Re: Caciocavallo Kashkaval Kașkaval...
« Reply #1 on: Yesterday at 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: Yesterday at 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.

Offline AnnDee

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Re: Caciocavallo Kashkaval Kașkaval...
« Reply #3 on: Yesterday at 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