For my first cheese I wanted to do a Caciocavallo. It is a cheese that was made in the town where my Dad grew up. I got a recipe from my Grandmother and modified it based on info I got from this site.
I have a question about aging. My Dad tells me that when he was a kid they would age the cheese out in a barn. This was in Oklahoma. I've also seen them hanging in a store, not refrigerated. Do I really need to age in a cave or refrigerator? I do not have a cave set up yet, but I am working on it. What issues could arise if I age at room temperature.
Here is a picture of the final product.
Well, I'm impressed. Not only do you tackle a cheese out of my ability, you have a family history with it! ;D
Quote"I've also seen them hanging in a store, not refrigerated"
were they smoked?
If not ,how dry are they?
Not smoked.
It had a pretty good rind on it but was not hard inside.
Kudos to you, shenandoah. Good job.
That's a cheese I have wanted to do, but could never work up the courage. Really, your first cheese? ???
I believe the rind may have been rubbed with olive oil after drying.
-Boofer-
Yes, it was my first cheese. My wife has done fromage blanc a couple of times but that's about it.
should I oil the rind at some point?
I would oil the rind -but do that thinly. You don't want oil to attract dirt or to go rancid on you. I grew up with this cheese too, in its Balkan form where it is called "Kashkaval". Never made one but always wanted to try. I would think this would be a good progression from traditional Mozzarella. I say traditional because I mean that it cannot be acid coagulated (vinegar, lemon juice, citric acid -which many people use in quick mozzarella) if it is an aging candidate. Did you use starter culture? Lipase? They look very nice!
I used:
Raw milk
Thermophilic culture (1/2 normal amount because using raw milk) Also, my Grandmother's recipe called for whey from the previous batch of cheese that I did not do. I assume this was for the culture.
calf rennet
Did not use lipase because my Grandmother's did not. I'm assuming that the raw milk will take care of it.
Kashkaval is how they pronounce it also.
Sounds great! The thermophilic does the work of the previous day's whey. Raw milk and calf rennet both have natural lipase though now it's a weird in-between season and the milk may be a bit weak on these elements. It gives the Kashkaval its very typical spiciness. If it doesn't come out as spicy as you want it to be, add a tiny pinch next time but you may actually get this full flavor with that raw milk. How long will you age it? Do you have good conditions in terms of temp and moisture?
Aging goes back to the original post.
Currently do not have a cave set up.
I want to give the first one 6 to 8 weeks. maybe another 6 to 8 weeks on the second one.
Very nice job! Because so many people seem to have trouble with the pasta fileta style I think you deserve a cheese!
As for the aging. If the temperature have finally started to cool down you might be able to age at room temperature but I doubt it is that cool there yet. Although it will take longer you could be it in a regular fridge in a heavy box or in a cooler with ice in the bottom and a try on top of the ice.
Thanks Debi!
I lightly oiled it after 3 weeks because it seemed to be getting too dry. Not sure though, it's been quite a while since I've had this type of cheese. I did cut a tiny sliver off the horn and it tasted really good.
Going to cut into one of them on Christmas Eve with the family. That will be exactly 6 weeks. We'll see how it goes.