Caciocavallo Cheese Recipe, please

Mawna · #1 06/30/05, 06:47 AM

Morning All,
Well I spent most of yesterday searching the net for a recipe for Caciocavallo Cheese. The only place I have ever been able to obtain this homemade Italian cheese was when I was raised in SE Oklahoma, from one little town called Krebs. Good Good Stuff! I am hoping to find the recipe for it and trying a hand at making it for family and friends. IF I can locate the recipe. It appears the Old World Italians are keeping the recipe close to heart though.
Back home we pronounced it KUS-ka-VAH-la. If anyone has a recipe would you be so kind as to post it??
Thanks GOBS!
Mawna

larellynm · #2 07/05/05, 09:06 AM

this is the recipe from the book "Home Cheese Making" by Ricki Carroll:

"Using ripened, raw milk, heat to 95 degrees and ass the rennet. After the curd has set break into pieces, drain and reserve the whey. Heat the whey to boiling then pour it over the curd. Let the curd set for 8 to 12 hours depending on the air temperature. Cut the curd into pieces and submerge in boiling water then knead and form into desired shape. Soak in cold water for 2 hours and then brine for 30 hours. Air dry the cheese, then smoke it until it is golden. Eat on bread or with pasta."

hope this helps and is the same cheese you got in OK.

Gailann Schrader · #3 07/06/05, 08:38 AM

"ASS THE RENNET"??? LOL LOL LOL

I don't think I want to do that...

However, it sounds like an interesting cheese. Worth a try. Without the butt...

larellynm · #4 07/07/05, 08:33 PM

I am soooo embarrassed!!

I meant to type "add".