to a temperature up towards 100° when the whey should be perceptibly acid.
The curd is then allowed to settle in the round kettle and when fairly firm it is lifted up in a cloth, the same as in Swiss cheesemaking. The mold is also much the same as the Swiss and the curd is but slightly pressed. In the course of the day the cheese is turned once or twice and put into fresh cloth. The next day it is put into the curing room when it is rubbed with salt. In a few months the cheese is cured and is then scraped and polished with linseed oil. Sometimes it is kept in storage two or three years in a dark room at a temperature of 63° F. The composition averages: 32% water, 21% fat, 41% nitrogenous matters and 6% ash.
Caccio Cavallo is made in Southern Italy of a form
almost like a beetroot. The milk is set with rennet at
about 95° F. and after the curd has been
broken up the whey is dipped off and
heated to boiling when it is poured back
on the curd. The mass is then allowed
to ferment eight to fourteen hours according
to the temperature of the air.
The quality of the cheese depends largely
on this fermentation. The fermented
curd is cut into pieces and submerged in
boiling water and is then kneaded and formed into the
desired shape.
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Caccio Cavallo
After lying in cold water for two hours and in brine for thirty hours it is dried and smoked until it attains a fine golden color. It is made in various sizes, from 5 to 20 pounds, and the yield is said to vary from 10% to 16% of the milk. Caccio Cavallo is eaten on bread as
