Caciofiore aquilano cheese
- Caciofiore aquilano is a cheese from the Aquila province of Abruzzo. Production was abandoned for about 60 years before a tenacious Castel del Monte cheesemaker revived the tradition.
Strength and texture
- Soft, creamy, cream white in colour with no holes. Medium strength.
Shape, weight and size
- 13-15 cm in diameter and a height of 7-8 cm. Weighs 500 g - 1 kg.
The milk is filtered and brought to a temperature of 36-37°C. A whey or milk starter culture may be added. After curdling with the cardoon rennet, the curd is left to stand for 30-40 minutes. It is then cut up twice, roughly the first time, then into smaller sweetcorn-sized lumps. The curd is then removed by hand and transferred into the baskets that give it its characteristic shape. The Caciofiore then drains on an inclined board for two days, during which time it is turned over at least four times.
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