Alburni Caciocavallo Podolico
Italy,
Campania
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A cheese with a very ancient tradition, Caciocavallo Podolico Alburni is made using a production technique that has been handed down from one generation to the next. The milk is heated to a temperature of 36-37°C and liquid calfs rennet, or a paste of kids rennet is added. When it has coagulated, which takes 25-40 minutes, the soft curd is milled into rice-sized granules. These are wrapped in a cloth and squeezed to extract as much whey as possible. The curd is then poured into whey that has been heated to about 60°C to maintain a suitable temperature for ripening. This process is repeated two or three times. Several hours later, the firm curd is cut, stretched in hot (80-85°C) water, divided into portions and moulded into shape. The resulting cheeses are cooled in water and then salted in a brine bath. Caciocavallo Podolico Alburni is eaten as a table cheese, either fresh or mature.
Rennet: liquid or paste, lambs or kids
Outer rind: hard, ochre in colour
Body: plastic, uncooked, tending to straw-yellow in colour
Top and bottom: smooth, 10-20 cm in diameter
Height/weight: 20-25 cm / 1-3 kg
Territory of origin:
The municipalities of Corleto Monforte, Rosciano, Sacco, Acquara, Piaggine, Petina, San Rufo, Ottati, Vallo, Stio and Orria Cilento in the province of Salerno
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