Are you a cheese lover who enjoys exploring different types of cheese from around the world? If so, you might come across Caciocavallo Podolico, a traditional Italian cheese with a unique flavor and texture. In this guide, we will walk you through the traditional process of making Caciocavallo Podolico, so you can enjoy this delicious cheese in the comfort of your own home.

What is Caciocavallo Podolico?

Caciocavallo Podolico is an Italian cheese that originates from the regions of Basilicata, Puglia, and Molise. It is made exclusively from the milk of the rare Podolica breed of cows, known for their high-fat milk. This cheese is often aged for an extended period, resulting in a hard and flavorful texture.

Ingredients:

  • 10 liters of fresh Podolica cow milk
  • 1/8 teaspoon of thermophilic starter culture
  • 1/8 teaspoon of lipase powder
  • 1/8 teaspoon of calcium chloride solution
  • 1/8 teaspoon of liquid animal rennet
  • Sea salt to taste

Instructions:

1. Heat the milk: Pour the fresh Podolica cow milk into a large pot and heat it to 95°F (35°C) over low heat.

2. Add starter culture: Dissolve the thermophilic starter culture in a small amount of cool water, then add it to the heated milk. Stir gently for a minute.

3. Add lipase powder: Dissolve the lipase powder in 1/4 cup of cool water and add it to the milk. Stir gently for another minute.

4. Add calcium chloride: Dissolve the calcium chloride solution in 1/4 cup of cool water and add it to the milk. Stir gently for a minute.

5. Add rennet: Dissolve the liquid animal rennet in 1/4 cup of cool, non-chlorinated water, and add it to the milk. Stir gently for a minute.

6. Allow curdling: Cover the pot and let the milk mixture sit undisturbed at room temperature for 45-60 minutes, or until a clean break is achieved.

7. Cut the curds: Cut the curd into small cubes using a long knife, then let them rest for 5 minutes.

8. Cook the curds: Gradually heat the curds to 130°F (55°C) over a span of 40 minutes, stirring gently to prevent matting. Maintain this temperature for an additional 20 minutes, stirring occasionally.

9. Remove whey: Drain off the whey and transfer the curds to a cheese mold, pressing them lightly.

10. Add salt: Sprinkle sea salt over the surface of the curds and let them sit at room temperature for 30 minutes.

11. Mold the cheese: Flip the curds, sprinkle salt on the other side, and transfer them to a cheese cloth-lined mold. Press the cheese with a weight of 20-30 pounds for 12 hours.

12. Age the cheese: Remove the cheese from the mold, let it air dry for a few days, and then place it in a cool, humid room to age for at least 6 months. Turn the cheese regularly for even aging.

Now that you know how to make Caciocavallo Podolico, you can start your cheese-making journey. Remember, it takes time and patience to master the art of cheese-making. Experiment with different variations and aging times to find the flavor that best suits your palate. Enjoy the process and savor the result – a delicious, homemade Caciocavallo Podolico cheese to share with friends and family.

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