As Italian cheese prescription so old that even the name origin lies in the dark. Whether it was allowed to mature in pairs like saddling ashes over horsebacks (ital. cavallo=Pferd) hung, in a horse blister was dried or from Stutenmilch won, its secret will remain. The cow or sheep cheese as pasta filata to a certain extent fadenweise around a wood spindle and receives so its typical pear form is formed. The rider cheese from Roman times with its 44% fat i.Tr can be enjoyed also young and mildly and becomes between six and twelve months to the ideal rubbing and fusion cheese.

Literature

• Udo Pini: "The Gourmet manual". 2000. 1056 S. ISBN 3-8290-1443-0

Articles in category "Caciocavallo"

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