Our Facebook Cheese Study Group will on some days have two cheeses of the day and March 7 happened to be one of them. Both cheeses were Italian-style; Parmigiano Reggiano presented by ACS CCP® Allin Tallmadge and Caciocavallo presented by ACS CCP® Adam Burstein. My sincere thanks to all our administrative team for their assistance in making our Cheese of the Day series successful and filled with useful information.
Here’s what Adam has to share about Caciocavallo:
I will be doing fresh cheese and pasta filata cheeses, so let’s start off with one of my favorite pasta filata ( stretched curd) cheeses.
Caciocavallo, a tear drop shaped cheese, which literally translates to “horse cheese”. The first mention of this cheese dates all the way back to around 500BC when the philosopher mentioned it when talking about Greek cheese. Around that time it was made by the Greeks and Romans, but now it is made only in Italy, mostly the southern part.
It can be made from cow or sheeps milk, with the PDO version only being made from cows milk. It gets its tear drop shape by placing a small oval on a bigger oval, and then it gets bounded and tied to hang from a wooden post to age. Perfect cheese for melting on some bread.
Below are some sites with more info if you want to learn more about it.
Our Facebook Cheese Study Group is raising funds to send worthy ACS CCP exam® candidates and ACS CCPs®who want to attend the 2017 ACS Conference in Denver, Cheese With Altitude. You can apply for a scholarship by clicking here and you can contribute to the scholarship fund by clicking here. All monies raised (withe the exception of the fees charged by GoFundMe) go to the winners of the scholarship. everyone involved in the scholarship efforts is donating their time and receiving NO fees or monetary compensation… just the feeling of helping those who need our help. Complete rules and information can be found here.