Cheese "Caciocavallo" from goat's milk

172 - 300 минут 24 порции

Caciocavallo (ital. Caciocavallo, JRC. Caciucavaddu) is a type of cheese made from sheep's or cow's milk, originally produced only in Sicily, but then, its production has spread throughout Italy and also the Balkans. Caciocavallo has the form of a drop of tears in a hard edible rind, and tastes like Italian Provolone cheese, meaning it is soft and sweet. Early varieties of cheese used as an ordinary table cheese, especially combined with the wine. Later varieties are used in cooking.

Ingredients for Cheese "Caciocavallo" from goat's milk

Step by step instruction of cooking Cheese "Caciocavallo" from goat's milk