https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Caciocavallo_di_Castelfranco_in_Misciano_cheese 2026-05-03T14:42:56Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Caciocavallo_di_Castelfranco_in_Misciano_cheese&diff=244308&oldid=prev 2016-03-02T12:13:12Z

<p></p> <p><b>New page</b></p><div>&lt;!-- seo --&gt;<br /> {{#seo:<br /> |title=Caciocavallo di Castelfranco in cheese suppliers, pictures, product info<br /> |titlemode=replace<br /> |keywords=#caciocavallodicastelfrancoinmiscianocheese #ricotta #cheese #campaniacheeses #cheesemaking #cowsmilkcheese #curd #dairyproducts #cowsmilkcheeses #italiancheeses #whey <br /> |hashtagrev=12032020<br /> |description=Caciocavallo di Castelfranco in Misciano is a cows&#039; milk cheese produced all year in the province of Benevento<br /> }}<br /> &lt;!-- /seo --&gt;<br /> <br /> <br /> [[Image:Caciocavallo di Castelfranco in Misciano cheese.jpg|thumb|300px|right|Caciocavallo di Castelfranco in Misciano cheese]]<br /> Caciocavallo di Castelfranco in Misciano is a [[Cows&#039; milk cheese|cows&#039; 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|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.<br /> <br /> The typical characteristics of this [[Cheese|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|boiling]] water from which the serum is extracted, and [[Ricotta|ricotta]] to operate the ripening of the [[Curd|curd]]. Both the boiler and the vats of wood are not washed between [[Cheesemaking|cheesemaking]] session which makes they [[Whey|whey]] dirty looking.<br /> <br /> {{CheeseContact}}<br /> [[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br /> [[Category:Cows&#039; milk cheeses]]<br /> [[Category:Italian cheeses]]<br /> [[Category:Campania cheeses]]<br /> <br /> &lt;!-- footer hashtags --&gt;&lt;code &#039;hashtagrev:12032020&#039;&gt;[[Special:Search/caciocavallodicastelfrancoinmiscianocheese|#caciocavallodicastelfrancoinmiscianocheese]] [[Special:Search/ricotta|#ricotta]] [[Special:Search/cheese|#cheese]] [[Special:Search/campaniacheeses|#campaniacheeses]] [[Special:Search/cheesemaking|#cheesemaking]] [[Special:Search/cowsmilkcheese|#cowsmilkcheese]] [[Special:Search/curd|#curd]] [[Special:Search/dairyproducts|#dairyproducts]] [[Special:Search/cowsmilkcheeses|#cowsmilkcheeses]] [[Special:Search/italiancheeses|#italiancheeses]] [[Special:Search/whey|#whey]] <br /> &lt;/code&gt;&lt;!-- /footer hashtags --&gt;</div>

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