2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Caciocavallo cheese comes from Italy. It is most common in the southern region of Basilicata and the island of Sardinia. It is produced from cow's, goat's and sheep's milk. It is a type of semi-hard cheese.
Translated from Italian, the name Kachokawalo means horse cheese. This is due to the specific way of production and packaging of this delicacy. Legend has it that in the beginning it was made from mare's milk.
Unfortunately, there is no historical data on this. The most realistic assumption about the origin of the name comes from the fact that during the production the curd is left to dry on a horizontally placed stick or branch, as if riding a horse.
Caciocavallo Silano is a variety of the traditional Cachocavallo cheese, typical of Fr. Sicily. It is prepared only from butter in the southern regions of Italy - Basilicata, Calabria, Campania, Molise and Puglia.
Historical data show that Kachokawalo cheese was known in Magna Grecia. In different countries today it undergoes different variations. For example, in Bulgaria and elsewhere in the Balkans it is better known as yellow cheese.
Kachokawalo cheese is usually variable in shape. Most often it resembles a tear. It has a fine and smooth shell with a chestnut color. It is hard, but edible. Inside it is white in color, all in small holes. It has a strong and characteristic aroma.
In cooking, Kavokavalo cheese is used both on its own and as an ingredient for hot and cold sandwiches. Like other cheeses, it is used in appetizers and various dishes. Its specific taste makes it suitable for the preparation of light desserts, most often in combination with grapes. It is also sprinkled on fresh salads.
Since Kachokawalo yellow cheese can also be found in Bulgaria, we offer you an easy recipe with this fragrant dairy product.
Bread with yellow cheese Kachokawalo
Necessary products: 1 kg flour, 150 g yellow cheese Kachokawalo, 1 packet of yeast, ½ h. Suitive, 1 tsp. salt, 150 g oil, 1 tsp oregano leaves, 1 tsp milk, 2 eggs, 1 yolk
Method of preparation: The flour, yeast, salt, suite are mixed in a bowl and mixed. Add the oil, yellow cheese, oregano, salt and eggs. Mix with a mixer for about 10 minutes, until you get a smooth dough. With lightly greased hands, form a ball of dough. Leave to rise at least twice, for about 2 hours.
From the dough a roll is formed, which is placed on baking paper. Allow to rise for 30 minutes. Spread egg on top and sprinkle with grated cheese. Bake the bread in a preheated moderate oven for about 30 minutes.
Recommended:
Culinary Use Of Barley
Barley (Hordeum distichon, Hordeum vulgare) is a plant of the Cereal family. It has been used for food since the Neolithic. Written data about it are found from the 1st century. Then the ancient Greek healer Diskoridis recommended it as a remedy for sore throat, against a bad mood and for weight loss.
Culinary Use Of Lemongrass
Lemongrass is also called citronella. It has a bright and fresh aroma of lemon and over 50 varieties. It is distributed mainly in the tropics and temperate zones. It is a perennial plant with long and sharp and tall leaves. From it the leaves in the ground part of the grass are used.
Culinary Use Of Macaw
Few have heard the word "ararut", and those who have heard it from somewhere have no idea what it is. Ararut is a type of cereal crop, little known in Bulgaria. However, it is very useful because it is extremely easy to digest and contains many vitamins.
Culinary Use Of Blue Cheese
Blue cheeses are considered an exquisite addition to any table. They are covered with a noble mold that penetrates their core. They mature under special conditions, usually in caves. Blue cheeses are served with different types of fruit, freshly baked bread and wine.
Culinary Use Of Quark Cheese
The quark is a soft, fresh cheese that can be made from different types of milk - from goat's, sheep's or a mix between the two types of milk. Its structure is close to that of ricotta cheese. During the production process, which lasts about 48 hours, but also varies depending on the time of year, it should not ripen at all.
