Discover the rich flavors of Caciocavallo cheese with this traditional Italian recipe. Learn how to make this unique, aged cheese at home, and explore various serving suggestions. Perfect for cheese enthusiasts and home cooks looking to recreate authentic regional tastes.

Ingredients:

- 4 liters of whole milk

- 1/4 teaspoon rennet

- 1/4 cup white vinegar

- 1 teaspoon salt

- 1/2 teaspoon calcium chloride (optional)

- 1/2 cup warm water (for rennet)

Instructions:

Prepare the Milk:

  - In a large pot, heat the milk over medium heat until it reaches 85°C (185°F). Stir occasionally to prevent burning.

Add Calcium Chloride (Optional):

  - If using, mix calcium chloride with the warm water and add it to the milk. This helps improve the texture of the curds.

Add Rennet and Vinegar:

  - Dissolve the rennet in a small amount of warm water. Add it to the milk along with the vinegar, stirring gently. Let the milk sit undisturbed for 45 minutes, allowing it to form curds.

Cut the Curds:

  - Using a long knife, cut the curds into small cubes. Allow them to rest for 5 minutes to firm up.

Cook the Curds:

  - Gradually heat the curds to 50°C (120°F), stirring gently to prevent clumping. Maintain this temperature for 30 minutes, stirring occasionally.

Drain the Curds:

  - Carefully ladle the curds into a cheesecloth-lined colander. Let the whey drain off for 10 minutes.

Form the Cheese:

  - Transfer the curds to a cheese mold lined with cheesecloth. Press the curds firmly to remove any remaining whey. Fold the cheesecloth over the top and press down with a weight. Let it sit for 12-24 hours.

Salting and Aging:

  - Remove the cheese from the mold and rub it with salt. Allow it to age in a cool, dry place for 2-4 weeks, turning it occasionally to ensure even aging.

Serve:

  - Enjoy Caciocavallo cheese on its own, or as part of a cheese platter. It also melts beautifully for use in dishes like pasta or on pizza.

Notes:

- For a stronger flavor, age the cheese for a longer period.

- Caciocavallo pairs well with a variety of wines and can be enjoyed with fruits and nuts.

Nutritional values

4 liters of whole milk

 - Calories: About 150 kcal

 - Protein: 8g

 - Fat: 8g (including saturated fat)

 - Carbohydrates: 12g

 - Calcium: 300 mg

 - Vitamin D: 2.5 mcg

Benefits:

 - Provides high-quality protein essential for muscle repair and growth.

 - Rich in calcium and vitamin D, which support bone health.

 - Contains other important nutrients such as vitamins A and B12, phosphorus, and riboflavin.

1/4 teaspoon rennet

 - Minimal calories

Benefits:

 - Enzyme used to coagulate milk, essential for cheese making.

 - Helps in forming curds and whey from milk, which is a crucial step in cheese production.

1/4 cup white vinegar

- Nutritional Value (per 1 tablespoon/15ml):

 - Calories: About 0 kcal

 - Carbohydrates: 0g

Benefits:

 - Used to acidify milk, aiding in the coagulation process.

 - Provides a mild tangy flavor.

 - Contains acetic acid, which can help in various culinary and preservation processes.

1 teaspoon salt

 - Sodium: About 2300 mg

Benefits:

 - Enhances flavor of the cheese.

 - Essential for various biochemical processes in cheese making, including controlling bacteria growth and improving texture.

 - Use in moderation to manage sodium intake.

1/2 teaspoon calcium chloride (optional)

 - Minimal calories

Benefits:

 - Improves the coagulation of milk, especially useful if using pasteurized milk.

 - Enhances the firmness of the curds and improves cheese texture.

 - Useful in cheese making to compensate for the loss of calcium during pasteurization.

1/2 cup warm water (for rennet)

 - Minimal calories

Benefits:

 - Used to dissolve rennet to activate it properly before adding to milk.

 - Ensures even distribution of rennet throughout the milk for consistent curd formation.

These ingredients are key in making cheese from scratch, each playing a crucial role in the coagulation and flavor development process. Whole milk provides the base, while rennet and vinegar help in curd formation. Salt and calcium chloride contribute to the texture and taste of the final product.