Cheese "Cachokavallo": history of origin, a recipe for cooking at home

In the history of cooking people of different countries, full of original and even funny names. Here is the name of the Italian cheese "Cachokavallo", you can literally translate it as "riding a horse"! Caciocavallo is a typical southerner from the Pasta Filata cohort. Produce it in the form of an original pouch. Although the Cachocavallo cheese plays one of the important roles in the culinary Italian traditions, according to its recipe, it is associated entirely with another country. What is this famous "cheese-rider" famous for? Let's find out his legends and the recipe for cooking!

Cheese "Cachokavallo". History

It originates in Ancient Greece. It was from here that ancient Romans borrowed the recipe. The world-famous Hippocrates wrote about the production of this sour-milk product. He mentioned this cheese in one of his works devoted to food and the art of cooking it. Later, and Pliny the Elder, in a treatise on cheese, emphasized his unique characteristics, calling "butirro" (the ancestor of the current Cachochavallo cheese). He gave him the definition - "a delicate food product." Since that time, the authentic product has managed to maintain its nutritional properties, thanks to the original technologies of its production. It is due to this product has received the widest distribution in southern Italy.

The origin of the name itself

According to one version, it is believed that the cheese is named in this way because of the unusual method used in maturing. Caciocavallo tied with a rope for two units, suspending to dry on the crossbar. The second says that the name was born in the Neapolitan Kingdom, when logos in the form of horses were knocked out on the surfaces of the heads. According to the third hypothesis, the cheese received its name from nomads, along with herds, shepherds. They processed dairy products directly to the pasture. Departing on the road, suspended Caciocavallo on ropes, thrown across the backs of horses, in special rag bags. In the Balkans, to this day, a dairy product with the name Kashcaval is used. And in 1996 Caciocavallo Silano was classified as a category protected in its origin.

How to make cheese "Cachokavallo"

Traditionally, cheese is produced in several Italian regions and in Sicily. Cow and sheep's milk are used for production . By the way, Caciocavallo Silano is made exclusively from cow.

The process begins with coagulation. Milk, by heating, is brought to a temperature of not more than 38 degrees Celsius. Here, also add the enzyme of veal abomasum, isolated from the stomach. In some factories, serum is added, which remained from the previous day. After a while, after adjusting for temperature, a curd is formed. His cheese makers break into small pieces. Further, there is already a stage in which the clot ripens. It lasts up to 10 hours. All this time, the master cheese maker takes samples and immerses them in a very hot, but not boiling water. If, by its consistency, a lump resembles rubber, stretches without any rupture - this indicates that the process is coming to an end.

Ultimate maturation

After that, some parts of the "dough" from the curd mass are immersed in hot water, manually forming smooth balls without emptiness inside. Then they are given the appearance of "bags". Ready-made heads, the future cheese "Cachokavallo", washed in water, and already cooled down immersed in the salt solution for about 6 hours. When the product is salted, it is bound up to 2 pieces and weighed over the crossbeam, for the final ripening. It can last at least a month, or even more. A particular demand is the mature one-year-old cheese. There is also a smoked variety - this is Caciocavallo affumicato. It usually lasts more than two months. For smoking using firewood and dried straw.

Main characteristics

The most characteristic distinctive feature of the recipe for Cachokavallo cheese is the shape of the final product, which looks like a bag: a large oval body from below, a small, round part at the top. The components are separated from each other by a string made of natural materials. Sometimes the presence of the upper component is not a prerequisite. Some manufacturers produce without it. The weight of the heads can vary from 0.5 to 2.5 kg. Cheese crust is thin enough, smooth, straw-yellow shade. The color spectrum becomes more intense as Caciocavallo ripens. A smoked variety is already golden in color with a brown tinge. Some types of cheese are covered with thin layers of paraffin, because its crust becomes unsuitable for eating. Inside, the cottage cheese "Kachokavallo" is white and elastic, and the taste is tender, sweet. Moreover, the interior of the mature product acquires a shade of straw and typical holes appear in it, and the flavor changes to spicy, with peppercorn. The smell of smoked cheese is quite bright, with notes of smoke.

With what it is eaten?

Cachochavallo brand cheese is best suited for both individual consumption and as a component for other, more complex dishes. In Italy, southerners often use it with rustic bread, from hard sorts of grain. . The inhabitants of Apulia, for example, prefer the Almatura breads, which also belong to the authentic DOP category .

Reviews

This product perfectly enriches the taste of many recipes. And judging by the reviews, the cheese "Cachokavallo" is to the liking of both guests and local residents. In grated form it is used in the preparation of classics: pastas and pizzas, baked vegetables, for example, eggplant or zucchini.

Aged, it has a keen taste. According to many gourmets, the product is optimally combined with salami. A smoked version of cheese, often used to give the first hot dishes of smoky flavors.

Young cheese, great combination:

• With fruit, such as pear or melon;
• With balsamic vinegar and red onion;
• With berries such as cherries or sweet cherries;
• with nuts;
• With dried fruits.

For those who adore the taste contrast, we recommend you try a young product with honey from chestnuts, which has a slight bitterness. Select the wine under Caciocavallo you need, according to the age of the cheeses. To the young and sweet - white dry (with bitterness in the aftertaste), and mature, requires red wine of normal maturity. Mark choose according to his personal preferences. Also good for this product - sherry, which with its richest taste range perfectly in harmony with Caciocavallo.

Cook at home

The cheese "Cachokavallo" at home, of course, can be cooked. Especially if you are not new to cheese making. Take cow's milk of medium fat (without any additives, not restored, but best of all - market). You will also need abomasum (in the form of a powder) or whey from the previous portion of cooking. Next, you need to produce a process of coagulation at a temperature of no higher than +38 degrees Celsius. Manually form the clots from the curd mass, which should be formed as a result of the coagulation process. Next, let the cheese ripen, you can leave it for the night. We form in the hot water a kind of small bags of semi-finished products, weighing about 0.5 kg. The formed heads should be put in brine for six hours. Then, tie them with a natural, not too thick rope and hang over it. In this state the cheese ripens for about a month, after which it can be tried.

What can I replace

If you get an ingredient like Caciocavallo in the recipe, but it's not at hand - do not be upset! How can I replace the Cachochavallo cheese? With success you can use any cheese from the group "Pasta Filata", for example, "Provolone" or the same "Mozzarella", which is now sold in every supermarket. Pasta Filata cheeses become viscous when heated and are able to form yarns. You can use suluguni as a substitute.

Calorie and useful properties

This product is high in calories and very nutritious, so it is clearly not suitable for those who decide to take care of their figure. In 100 grams contains 439 kilocalories. The product has a large amount of protein and fat, and cholesterol is only 92 milligrams. In connection with high caloric content, it is recommended to limit the daily norm of "Cachochavallo" to 50-100 grams, not more. If you consume 50 g of cheese, the body will be 50% provided with a daily protein rate. This sour-milk product is an excellent source of calcium and vitamin A. It is very useful for the immune system and restoration of the work of the reproductive organs. But, do not get carried away by the product of hypertensive people and people suffering from cardiovascular diseases, since it has a lot of sodium. And in the rest, there are no restrictions on eating.

Price policy

You can enjoy genuine authentic cheeses, only in Italy. However, you can find "Cachokavallo" in almost every cheese department. The price for the product ranges from 20 Euro. The pricing depends on the age of the cheese. продукта, может достигать 40 Евро. For example, the cost of a seasoned product can reach 40 Euro. Domestic factories also prepare this cheese according to Italian technology. The cost of the product produced in Russia will be significantly lower than in the European countries. But, and the taste will be less specific than the Italian counterpart. In general, as the Italian shepherds used to say in the old days: "Daren horses are first hung up on the backs of the Kachokavallo, and then they check their teeth!"

To taste the unique taste of the real "Cachokavallo" cheese, it is possible only in Italy, where the soul, culture and traditions of these places are embedded in the preparation of this product.