{"id":211167,"date":"2024-12-29T12:11:49","date_gmt":"2024-12-29T11:11:49","guid":{"rendered":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/?p=211167"},"modified":"2024-12-29T12:11:49","modified_gmt":"2024-12-29T11:11:49","slug":"caciocavallo-arginato","status":"publish","type":"post","link":"https:\/\/www.kraftfuttermischwerk.de\/blogg\/caciocavallo-arginato\/","title":{"rendered":"Caciocavallo Arginato"},"content":{"rendered":"

Weil ich in den letzten Tagen deutlich mehr gegessen habe, als gut f\u00fcr mich sein kann, schaue ich mir jetzt Videos \u00fcber nicht ganz gew\u00f6hnliche K\u00e4sesorten an. In dem speziellen Fall hier \u00fcber Caciocavallo<\/a>, einer sehr eigenen Sorte, die in S\u00fcditalien hergestellt wird. Guten Appetit. <\/p>\n

„Caciocavallo Arginato“ might be the most complex cheese I\u2019ve ever tried. It\u2019s made in Ceglie Messapica, Puglia, Italy and is aged in a custom made mold of raw clay. Caciocavallo is a traditional cheese made in this part of southern Italy, and it’s made with the pasta filata (stretched curd) method that gives it a very special texture. These cheeses typically age in caves where there are already high levels of humidity, but aging it in clay supercharges it: it speeds up the process but also gives it a unique taste (hint: it reminded me of Greek olive oil!). I visited cousin duo Pietro and Pietro at Masseria Fragnite to see how it\u2019s made.<\/p><\/blockquote>\n