Caciocavallo

 

Curd (Cagliata) preparation

The first step is the preparation of curd. After the breaking, it’s left to acidify in the whey. In the craft-made production, the acidification usually lasts 3-4 hours.

 

Filatura

The dairyman decides the best moment to start the process of filatura, doing tests with some of the product. Once the raw material is chosen, it’s ready for the process, the mixture is shattered, and then water at 96° is added to make it stringy. At the end of this operation the mixture becomes filiform, a characteristic of this particular kind of cheese called a pasta filata.

 

 

Shaping

The shaping of the caciocavallo is formed by hand by the staff that first, following the filatura  process, make cheese balls, then mozzano (cut) with forefinger and thumb.

Salting

The salting process usually happens by immersing the caciocavallo, just made, in a salty solution that generally has a salt concentration of 10-18%.

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