Caciocavallo
Caciocavallo refers to semi-hard cheeses of the Pasta filata family.The most characteristic feature of the cachocavallo is its shape – it has the form of a pouch with a large, oval body at the bottom and a small, round part at the top. Curd caciocavallo young white, firm, taste is sweet and delicate. The dough of Mature cheese acquires a straw color, there are typical holes, the taste becomes spicy and sharp.In netherton the Caciocavallo is used for making the classic pasta, pizza, roasted vegetables (eggplant, zucchini). Aged caciocavallo with spicy taste, perfectly in harmony with the beer. Young cheese is wonderful in combination with fruits (pears, melon), balsamic vinegar, red onions, berries (cherries), nuts and dried fruits. A young, sweet version will suit white wine with a bitter taste.Aged caciocavallo requires red wine, medium maturity.
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