🧀 Caciocavallo: Italy’s Most Traditional Cheese in Molise

Introduce the region of Molise, Italy, where Caciocavallo cheese is produced.

Explain the importance of using traditional raw milk from local cows for cheese production.

Discuss the significance of bacteria in cheese-making and how they contribute to flavor and lactose levels.

Describe the process of making cheese by hand without machines, emphasizing traditional methods.

Explain the use of a starter culture that has been passed down through generations for flavor.

Mention the short shelf life of the cheese due to the absence of preservatives and high bacteria content.

Introduce the cheese-making laboratory and the different types of cheese in Italy, highlighting the stretching curd technique.

Describe the process of heating raw milk to 38°C and adding the starter culture and rennet to curdle the milk.

Explain the separation of curd and whey after curdling, and how whey is used to make ricotta.

Discuss the importance of fermentation in stretching the curd and the time required for acidification (1 hour for mozzarella, 3 hours for Caciocavallo).

Demonstrate a test to check if the curd is ready for stretching, using hands instead of a thermometer.

Show the curd's texture and taste, describing it as squeaky and slightly sweet.

Demonstrate the stretching process by adding boiling water (90°C) to the curd and manipulating it by hand.

Spice Level:

Allergens