Caciocavallo,
First of all, THANKS!
Great pics and great information!
Secondly...
Could you possibly post the "base" recipe information for this cheese?
I'm dying to give it a try now that I've seen the photos.
I've made both provolone and mozzerella which seem very similar.
I'd like to add yet another "stretched curd" style of cheese to my resume.
Thanks in advance.
Dave