I took a lead from CheeseHead's cheese map of Italy on this forum and saw a little cheese called caciocavallo. After reading the entries here and watching videos, I am intrigued. Member Caciocavallo was going to post a recipe and further clues how the cheese was made, but I never saw any follow-up. Has anyone ventured to try making this cheese? The only path I have is this page:
http://www.practicallyedible.com/edible.nsf/pages/caciocavallocheese
(http://www.practicallyedible.com/edible.nsf/pages/caciocavallocheese)
-Boofer-
There are a few of here also that wished that he had posted a recipe.
Mozz, provolone, bococcini, cacio etc, from what I understand, are basically the same ingredients +/- the lipase. It is the method that changes.
Personally I am still trying to master mozz.
Peter Dixson's site has one. His recipes have always worked like a chrm for me.
http://www.dairyfoodsconsulting.com/recipes_provolone.shtml (http://www.dairyfoodsconsulting.com/recipes_provolone.shtml)
Thanks, Debi.
Looks like a fun cheese to tackle. :D A little diversion from making wheels.
-Boofer-
Thanks for that Deb. I was going to give Mozz another try today, but chickened out. Think I will make some Brie instead.
Quote from: Tea on September 19, 2009, 07:18:03 PM
Thanks for that Deb. I was going to give Mozz another try today, but chickened out. Think I will make some Brie instead.
And I think those little fuzzy cheeses are compilcated!
Hello Everyone,
Its been a while since I visited the forum. Will have to do some catching up and read the threads over.
The weather is getting colder here so I will begin making cheese soon. Once I get more time I will try and post the video and recipe for the Caciocavallo I make. Just didn't have a chance to "prove" it enough times before posting it. I know its frustrating to try a recipe and then it doesn't turn out. I have only made it twice on my own, with success, and want to make some more a couple more times to be sure what I post will work.
Cheers everyone,
Cacio
Good to see you caciocavallo. I wondered where you disappeared too. I have been waiting to see some authentic Italian cheeses. I anxiously await your video!
Cacio - I've been holding off trying this. I'm looking forward to seeing your efforts.
Welcome back.
-Boofer-
Hey Cacio great to see that you are still here.
I tried mozz again today with the aide of my newly acquired pH meter. It was a success, so I am feeling like I have finally got this one down. I added in some lipase, just in case it worked, as I am going to age this into a provolone.
So now I feel that I am ready to advance to a caciocavallo. Well almost ;)
Ah Tea great minds think alike! I have been dying to make a nice dry aged provalone!
Dry Aged, now that's the second time today that I have read that term. I am assuming that it means no brining etc. The other one was for a dry aged Jack, and said that the rind could be rubbed with cocoa powder?
So just exactly what does dry aged mean?
Hi People,
There was another thread about "Kaşkaval", "Kashkaval", "Caciocavallo", "Kaşar" here (https://cheeseforum.org/forum/index.php/topic,1158.0.html.)
ah sorry, you've already watched and read those I believe. I shall read the whole post next time!
Tea -
aging for 6 months to a year waxed or vac packed. Makes a different flavor all together. Not like the soft mushy stuff they sell at the deli.
When I was a kid they hung aged provalone cheese over the meat counter on ropes. very strong flavor smells like old gym socks! Great stuff!
Yes I agree that the flavours are completely different when aged properly. The only provolone that I can buy here is the same as mozz. Really disappointing. I made a provolone about 12mths ago, and aged it with the ocassional oil rub, and it was divine. Went very fast. My eldest daughter is already hanging around the cave waiting for this one to be ready.
Would be interesting to do the Jack with the cocoa rub though....
Oh I forgot that coco thing already. Well my swiss may not have holes but I swear my memory does sometimes. ::)
Trying to make a bit of room in my cave, and as the provolone had aged a month, this was the one open. Younger in taste to my last one, but still very pleased with the end result. This second success has encouraged me to experiment further with these cheese.
Tea-
Have you ever aged a provalone for 6 months or more? I grew up eatting like that as a table cheese with peperoni and bread. We always jokingly called that an Italian picnic. It is also excellent like that for grating into your soups or on your spaghetti.
No I haven't age one past the 2mth period. I am thinking that I might spend some time perfecting these cheeses for a while, before I try others again.
Aw well when you do be sure to try this. Wax is perfect for hanging a provalone cheese to age.