Caciocavallo di Castelfranco in Misciano cheese
Caciocavallo di Castelfranco in Misciano is a cows' milk cheese produced all year in the province of Benevento (especially in Castelfranco in Miscano) in the Italian region of Campania. The best are made in spring when the cattle are at pasture. It has a round shape with a small head. The rind is smooth and thin and the interior is ivory white with a slight yellow tint. The texture is mushy, the flavour mild and sweet with a slight aroma. The average weight is 1.2 to 1.5kg.
The typical characteristics of this cheese are to be found mainly in the processing technique, which provides some variations to what might be called standard. Perhaps the most qualifying is the use of hot boiling water from which the serum is extracted, and ricotta to operate the ripening of the curd. Both the boiler and the vats of wood are not washed between cheesemaking session which makes they whey dirty looking.
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