2025 Author: Jasmine Walkman | [email protected]. Last modified: 2025-01-23 10:18
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.
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