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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: caciocavallo on February 08, 2009, 10:27:22 PM
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Hello Everyone,
Not sure if this is where we can post our pics but if it isn't please let me know.
You will find some of my last cheese batch attached.
As you can see I have them now in an oil and some vinegar container where I turn them daily to "wet them" with the mixture. This way they wont dry out too quickly. You will notice some with peppercorns some with chilie peppers and others are simply without anything. The ones that you can see "cut off" are the ones where I removed the "pinkish color" which I thought would be safer. Didn't want to spoil it all.
Then the ones hanging are of course Caciocavallo's, where it has taken me 2 years to finally find someone to show me how. I now have it all documented and will try to make it on my own in a couple of weeks. 4 are 50 days old and the others are 34 days old. Cant wait to cut one open in the next 30 days. :P (More pics will be in my next post.)
Cheers,
Cacio
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Here are the other pics... ;)
Cacio
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Wow Cacio they look wonderful. Would really appreciate it if you could post some pics etc when you next make caciocavallo, I would be really interested in learning this cheese too.
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Same here, Cacio!
I've never even heard of caciocavallo but after seeing it, I REALLY want to give it a try.
GREAT looking cheeses and thanks for sharing the photos.
Dave
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Hello Cacio
Simple great pictures, wonderful looking cheeses, especially the Caciocavallo!
Ditto Tea, would love to learn how and all the tricks!
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you made the Caciocavallo by hand? What a pretty shape!
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Ahhh those were the days, picture 6 reminds me of a summer I spent in Bogota as a drug mule.
I wanted this narrative to sound like something out of the J. Peterman Catalog.
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Ahh J. Peterman... funny stuff.
caciocavallo, those really do look awesome and would love to know more about your process and technique too.
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Thanks for all the compliments! Really Appreciate it.
I am putting something together that will give step by step instructions soon.
Does anyone know where I could post some small video clips on this forum, or anywhere else so I can share it with you all?
Cheers,
Cacio
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I'm sure John will want it posted on this site so he can keep a permanent record. Videos would be freakin' great.
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Thanks for all the compliments! Really Appreciate it.
I am putting something together that will give step by step instructions soon.
Does anyone know where I could post some small video clips on this forum, or anywhere else so I can share it with you all?
Cheers,
Cacio
I asked John about videos a bit earlier, he told me that he was checking to see if the software that does this board could do it. If it can't though, Cacio, you could either get a free account with photobucket or youtube, and post it there. You don't have to make it accessible to everyone... I've used both, and they work pretty well.
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LL, very sorry I haven't gotten back for you on video clips, will do tonight for you and Cacio, like all of you, I am really interested in seeing how Cacio's cheeses get made :).
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Cacio,
What is the approximate weight of one of those caciocavallo cheeses? I finally found some youtube videos of those being made as well. The shape is one thing but I think we are struggling with the acidification of the curd to the proper level to begin stretching.
Here are some youtube videos of interest:
Sagra del caciocavallo (http://www.youtube.com/watch?v=tAKI5hUjqOc) - This is the kind of party I usually have when I make cheese! :)
Caciocavallo (http://www.youtube.com/watch?v=77WG7Fzv3CY) Bad Quality video but I found it interesting non the less.
Geraci. Caciocavallo originale. (http://www.youtube.com/watch?v=5qW4OXf_W5I) - This on is kind of funny as the guy in the striped shirt is definately more my style! :)
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Chilipepper, the weight of the cheese you see hanging is about 1kg. The weight reduces as they dry.
You are correct that the most difficult step is getting the proper acidification for the cheese to stretch.
Cheese Head, no problem when you get the info let me know. Another thing where can I post my word document with pics and step by step instructions?
I have attached some more pics. Hope you enjoy them. ;)
Cacio
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More pics.
The gentleman is my "Teacher" who was "born" making cheese in Italy, everything is done by eye and feel!
0008 cutting of the curd
0018 boiling water is added to the cut curd to "melt" it
0020 wooden stick is used to get the curd into a caramel form, it is very HOT!
0022 stretching the curd
0027 pic is the first parts of the final form
0029 pic waiting to be handled to get to final form
0031 The cacio shape is beginning
0037 cacio sitting in left over whey from the ricotta before being put in cold water.
Enjoy!
Cacio
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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
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Cacio
Cheese Head, no problem when you get the info let me know. Another thing where can I post my word document with pics and step by step instructions?
I'm hoping to do a major update to the forum software this weekend (fingers crossed), after which I will install a "Mod" to the forum software that will allow embedded videos, hang tough.
On Microsoft Word doc with your directions/pictures, just attach it (max 5MB size) to your post same as attach a picture (you may want to save it in Word 1997-2003 format as not everyone has newer Word 2007).
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Ok will give it a try. Just putting the finishing touches.
Cacio
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John I don't want to say something you probably know and I really don't know but I thought I would suggest it. Can you set up your own free account at yahoo or another free space sites to house the videos so we can have bigger videos and as high a resolution as possible. I have like 2 gigs or more at yahoo, you're welcome to it and it's free.
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Hi cacio,
can I use some of your photos in my cheese site. The cheese address is www.gvina-cheese.com (http://www.gvina-cheese.com) but unfortunately it is only in Hebrew.
Thanks
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I am flattered. Go ahead. Just let me know which ones you will use before.
Cacio
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Cacio,
Lovely cheeses and the videos make me miss my childhood. I would also greatly appreciate more infomation on the making of the this cheese!
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Hi Deejay,
Love your site and all the info you provide. Keep it up.
Cacio
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Thank you Cacio. Your thread has brought back many memories!