Kachokawalo

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Kachokawalo / Caciocavallo / is a type of Italian cheese that is typical of the island of Sicily and the southern region of Basilicata. Kachokawalo is made from cow's milk or a mixture of cow's, sheep's and goat's milk.

In Italy, this cheese ranks next to Parmesan and gorgonzola, as well as its regional sister - mozzarella in terms of popularity and historical significance, but still not so well known in other countries.

Prolonged drying and humidity in the caves and the ripening process develops the sharp sharp and spicy aromas of the cheese. Over time, kachokavalo acquires intense, earthy notes and fruity aromas. The color changes from milky white to dark yellow. It's getting saltier.

The end result is a cheese with excellent qualities, a perfect addition to a glass of red wine. Kachokawalo must mature for at least three months.

Its rind is smooth and thickens as the cheese matures. Kachokawalo has a pear-shaped shape, and in translation its name means "horse's step".

The word has spread to the Balkans to give the name of our yellow cheese, as well as similar cheeses in neighboring countries.

It was thought to have been originally made from mare's milk. It is more likely that the origin of the name is related to the fact that the cheese is left to drain on a horse, hanging on both sides of a horizontal branch or stick. Kachokawalo is tied with a string at one end.

In 1993, this Italian cheese received a designation of origin, and a few years ago it became a protected original product.

This ensures that kachokawalo is made exclusively from cow's milk coming from farms in the territories specified in the decree and in accordance with the described process.

Composition of kachokavalo

Kachokawalo it's really amazing when it comes to nutritional value. It is full of vitamins. 10 kg of milk are needed to produce about 1 kg of cheese. About 100 g of milk have a nutritional value equivalent to 180 g of beef or 200 g of trout.

Selection and storage of kachokavalo

Kachokawalo can be found everywhere in Italy, but not in our country. Here you can buy from specialized online stores or in larger food chains. Store it in the refrigerator.

Cooking with kachokavalo

Kachokawalo is used in recipes that exploit its nice texture. In most cases it is consumed raw, in salads, pastas or grilled.

This is one of the most used cheeses in the amazing Mediterranean cuisine. It is also added to pizzas, stuffed pasta.

It combines very well with red meat and mushrooms, enhancing their taste. Kachokawalo can be used instead of parmesan or pecorino, grated over pasta, soup or risotto, as well as in fillings and sauces.

The delicate and spicy taste of kachokawalo goes extremely well with poached figs.

As mentioned, after a three-month maturation period, kachokawalo can be consumed as a table, and after two years of ripening it is scraped. There are also delicious smoked options. In its young version, kachokavalo resembles mozzarella, and in its more mature version it is close to parmesan.