Description and photo of Kachokavallo cheese. Benefits and contraindications, as used in cooking, recipes.
Cachocavallo cheese is an extractable soft cheese made on the basis of cow's milk or a mixture with sheep's milk. It is the closest relative of Provolone and Mozzarella. It was first produced in Sicily. The fibrous structure of the cheese is achieved through repeated stretching. The product is in the form of a drop. The shell is straw-yellow, tough, but edible. Sometimes it can be rubbed with paraffin to prolong the shelf life. Only then it becomes unusable. The cheese has a sweetish creamy flavor and elastic texture. The head weight varies from 0.5 to 3 kg.
How is Cachocavallo cheese made?
Both cow's milk and a mixture with sheep's can be used as raw materials. Pasteurization is not carried out. Sourdough - a mixture of thermophilic and mesophilic bacteria, rennet is added for curdling, pepsin is poured in to give a characteristic taste.
Recipe for Cachocavallo cheese:
- The milk is heated to 27-30 ° C, the dry sourdough is added, time is allowed to be absorbed and mixed, again left to rest.
- Pour in pepsin and diluted rennet, wait for the formation of kale, cut into small cubes - 0.7 cm in size. Slowly heat to 42 ° C, 1 ° C per minute, stir until the cheese grains are halved. Care must be taken to prevent adhesion.
- The curd mass should sink to the bottom within 5 minutes.
- A third of the whey is decanted. Spread the future cheese on the chilled surface of the table for cheddarisation - separation of liquid. As soon as, thanks to pressing, a dense monolith is formed, it is first cut into cubes, and then, dividing them in half, into plates.
- The plates are laid out on top of each other, as when assembling a cake. This speeds up the separation of the liquid. Change the position of the pieces several times, and then, to finally get rid of the whey, they are once again crushed into slices the size of a finger.
- Spread in hot brine (77 ° C) and stir until a pliable elastic dough is obtained. Further, the Cachocavallo cheese is made like all extruded varieties of the Filato pasta group - they make notches to facilitate the process, stretch them into a tape, wind them on the hand, soak them again to increase elasticity.
- Cheese strips are wound into "skeins", giving a pear-shaped shape.
- The heads are immersed in cold water so that they cool down, and the cheese mass hardens.
The top of the "pear" is tied with a rope, connecting the heads in pairs. For ripening, they are suspended in a cool room with a temperature of 4-7 ° C. You can taste it after 72 hours, but at this stage the consistency is too delicate. The desired taste is achieved by aging. The duration of maturation is from 2 months to 2 years.
Composition and calorie content of Kachokavallo cheese
Studies have shown that the calorie content of Cachocavallo cheese is 316 kcal per 100 grams, of which:
- Proteins - 26, 8 g;
- Fat - 23.3 g;
- Carbohydrates - 0, 9 g.
The Kachokavallo cheese contains vitamins of groups A, B, E and PP. It also includes the following mineral components:
- Potassium - controls the heart rate, improves the absorption of magnesium, restores the water-salt balance in the body. It also reduces the manifestations of allergies and relieves puffiness.
- Calcium - promotes blood clotting, accelerates wound healing, is part of cellular fluids and blocks the absorption of saturated fats in the gastrointestinal tract.
- Magnesium - converts food into energy, regulates the percentage of insulin, synthesizes serotonin, prevents kidney stones.
- Phosphorus - restores acid-base balance, strengthens tooth enamel, enhances brain activity and is important for the synthesis of enzymes.
- Sodium - has a vasodilating effect, activates pancreatic enzymes and maintains osmotic concentration.
Cheese contains amino acids that the body cannot produce on its own: lysine, tryptophan, methionine. Its nutritional value is higher than certain types of meat, so Cachocavallo will satisfy you for a long time.
Useful properties of Cachocavallo cheese
Cachocavallo cheese is very nutritious and contains the main components that are necessary for life. The product has a positive effect on the nervous system, making it more resistant to various stresses. Pregnant women are shown to use it for the proper development of the fetus.
The benefits of Cachocavallo cheese are manifested as follows:
- Reproductive system restoration … The chemical composition of the product helps to improve well-being, has a positive effect on the production of progesterone, estriol, allopregnanolone and estradiol.
- Antioxidant properties … Thanks to the presence of sheep's milk, cheese removes salts of heavy metals and free radicals, promotes the absorption of oxygen.
- Normalization of the activity of the gastrointestinal tract … Vitamins of group C and B restore digestion, heal minor abscesses of the mucous membrane. For gastritis and ulcers, Cachocavallo cheese is recommended.
- Prevention of cardiovascular diseases … Trace elements contribute to blood thinning, prevent blood clots and blood plaques, and stabilize blood pressure.
- Strengthening the immune system … The components increase the energy balance. Lymphocytes destroy foreign agents faster, resist diseases, and differentiation of hematopoietic stem cells is actively taking place.
- Has a beneficial effect on nails and hair … Due to the presence of protein in the product, hair follicles develop more actively, the hair becomes thick and silky. The nail plate becomes strong and stops flaking.
- Strengthens the skeletal system … The chemical composition of the product has a positive effect on tooth enamel. Minerals saturate bones, make cartilage less fragile, increase the elasticity of ligaments, and prevent osteoporosis.
It is worth eating only 50 g of cheese - and the body will be enriched by 50% of the daily protein requirement. It will also have a positive effect on the nervous system, relieve insomnia and headaches, and prevent depression.
One of the main advantages of Cachocavallo cheese is its hypoallergenic properties. The product can be used by both children and people with eczema or asthma.
Contraindications and harm of Cachocavallo cheese
Despite the detailed list of positive properties, it is worth remembering the high calorie content of the product. Cachocavallo cheese can raise blood cholesterol levels and cause plaque to form in the blood.
In addition, Kachokavallo cheese can cause harm in the following situations:
- Lactose intolerance - the body lacks the enzyme lactase, which helps to absorb glucose and galactose molecules. This causes bloating, stool problems, vomiting and nausea.
- Liver failure - the patient has no appetite, the ability to work decreases. From an excess of estrogen, the mammary glands enlarge, the gums begin to bleed, spider veins appear on the skin and the limbs swell.
- Dyskinesia - the components of Cachocavallo cheese can provoke constrictions in the gallbladder, cause nerves, painful urination. There is a dull, aching pain.
- Hypertension - the product contains a high percentage of sodium, which can cause irritability, sweating and increased urination. It will start to build up in the kidneys and cause complications.
The daily norm of Cachocavallo cheese is no more than 100 g. Overeating may cause problems with stools, heaviness in the stomach, headache, insomnia, high blood pressure and nausea.
Recipes with Cachocavallo cheese
Cachocavallo can be served as a snack. For young cheese, dry white wine is suitable, and for aged - red. The product is cut into cubes, seasoned with freshly ground black pepper and drizzled with olive oil. Italians eat Caciocavallo with rustic durum bread.
This type of cheese can be grated and sprinkled on pizza, pasta, or baked seafood. Also, it can often be found among the components of vegetable salads.
In Italian restaurants, you can see a combination of Cachocavallo cheese with sweet onions on the menu. The ingredients are caramelized in vinegar and sugar, served with cherry tomatoes.
Aged cheese harmonizes well with salami, giving it a piquant pungency and smoky aroma. You can also make canapes from Cachocavallo, grapes and olives.
Cachocavallo cheese will enrich many dishes with a unique taste and delicate aroma. It goes well with nuts, pears, melons, dried fruits, red onions, balsamic vinegar and cherries.
Below are some easy and unusual recipes with Cachocavallo that will please everyone:
- Pancakes from Cachocavallo … Beat 3 eggs together with 150 g of bread crumbs. 300 g of Cachocavallo cheese is passed through a grater to the rest of the ingredients. Stir for about 3 minutes. Add a tablespoon of milk, chopped parsley, freshly ground black pepper, salt and nutmeg. The resulting mass will resemble a thick porridge in consistency. Start forming small balls out of it. Heat olive oil in a skillet and fry pancakes until golden brown. Sprinkle lemon juice on the finished dish.
- Potato sticks with cheese … Peel and boil 5 medium-sized potatoes. Then they are passed through a coarse grater. Add 2 chicken eggs, freshly ground black pepper, 3 tablespoons of wheat flour, salt and turmeric to taste. It is best to stir the ingredients with your hands. Cut 100 g of Cachocavallo cheese into small pieces. Form tortillas in the base for potato sticks, distribute the cheese cubes, wrap and roll in breadcrumbs. Fry on all sides in vegetable oil until golden brown.
- Arancini with béchamel sauce … Boil a kilogram of arborio rice until tender. In the meantime, you can start making the béchamel sauce. Pour 750 ml of milk into a saucepan. Add a pinch of nutmeg and 1 bay leaf. In 1/4 of the onion, stick a couple of dry clove buds and dip in milk. Bring the sauce to a boil, turn the heat low, and continue cooking for about 10 minutes more. Stir regularly to prevent the ingredients from burning. Then remove the pan from the heat. Remove bay leaves, cloves, and onions. Place 60 g of butter in a saucepan and sprinkle with 4 tablespoons of wheat flour. Place on medium heat. Cook until the ingredients are smooth (takes about 3-4 minutes). Pour in half the milk, bring to a boil and then add the rest. Simmer for about 5 minutes over low heat, but do not bring to a boil. When the sauce is firm, remove from heat, strain and season with salt. Leave the cooked rice for 5 minutes to dry. Add 100 g of diced Cachocavallo cheese to it, stir. Roll small balls from the resulting mixture, flatten them into flat cakes and distribute 1-2 tablespoons of béchamel sauce over each. Then roll them up again to keep the sauce inside. Break 3 chicken eggs into a deep plate and pour the breadcrumbs into a flat plate. First dip the rolled balls into the beaten eggs, and then into the crackers. Heat vegetable oil to 170 degrees. Deep-fry the arancini until golden brown. Then take them out and pat dry with paper towels to get rid of excess oil.
- Khinkali with cheese … Sift 600 g of wheat flour through a sieve and combine with a pinch of salt. Add 250 ml of water and knead the dough for about 10 minutes. Cover it with cling film and let it brew for 12-15 minutes. Pass 700 g of Cachocavallo cheese through a grater. Melt 3 tablespoons of butter in a water bath, combine with 2 egg yolks and salt. Pour into the cheese. Knead the present dough again and divide into 4 parts. Roll each into a sausage (about 3 cm in diameter). Cut into small pieces (2 cm thick). Then roll them into tortillas and spread the cheese filling. Then glue the edges together tightly to make the pouches. Pour 2 liters of water into a saucepan, add a tablespoon of salt and bring to a boil. Cook Khinkali over low heat for about 10 minutes. The dish is served with butter.
- Jealous salad … Rinse 200 g of chicken fillet under running water, chop into small cubes and boil. Chop the head of Chinese cabbage. Remove the bell peppers from the entrails, rinse and cut into strips. Add 2 tablespoons of canned corn. Cut 100 g of Cachocavallo cheese into cubes. Sprinkle the ingredients with 3 teaspoons of sesame seeds, pour in 50 ml of orange juice and add 100 g of croutons. Season the salad with mayonnaise, freshly ground pepper and salt. Stir well and serve.
- Red Sea salad … Pass 200 g of Cachocavallo cheese through a coarse grater. Cut the tomato into strips. Cut 300 g of crab sticks into rings. Press 3 garlic cloves through a press. Stir the ingredients in a bowl, season with salt and pepper as you wish, and season with mayonnaise.
- Cheese buns … Pass 150 g of Cachocavallo cheese through a grater. Add salt, garlic pressed through a press, freshly ground black pepper, 2 eggs and 250 g wheat flour. Knead the dough, cover with cling film and place in the refrigerator for half an hour. Then roll it into a thin layer, cut out circles with a glass and distribute 150 g of soft cheese in the middle. Roll them into bags and brush with yolk. Preheat the oven to 200 degrees. Buns are baked for at least 25 minutes. Readiness can be checked with a fork.
Try not to deviate from the proposed mass of ingredients and stick to recipes with Cachocavallo cheese at home. Otherwise, the dish will not be so tasty.
Interesting facts about Cachocavallo cheese
Caciocavallo Silano is a special type of cheese made from cow's milk. The product is in demand in the southern regions of Italy, namely Basilicata, Puglia, Campania, Calabria and Molise.
There is also the Caciocavallo Affumicato. This variety is aged for about 6 weeks and smoked with wood and straw.
In 1996, Cachocavallo cheese was registered with the status of "Designation of Origin Protection" by the European Union program.
There are several versions regarding the name of the product. According to the literal translation from Italian, "cachocavallo" means "cheese on top". And hence the first version: the product was prepared on the basis of mare's milk. Another version says that the name is associated with the process of cheese formation. It is rolled over a horizontal rack and hung on a crossbar to dry.
There is still controversy over the origin of Cachocavallo. Some say that the cheese recipe was invented in Ancient Greece, and from there it was borrowed by the Romans. The ancient Greek healer Hippocrates mentioned cheese in his writings, and later the ancient Roman writer Guy Pliny Secundus described its unique taste characteristics and even gave the definition - "delicate food product".
The cheese has three stages of maturation, each of which is characterized by its own characteristics:
- Kachokavallo Semi-Stagnato - withstand a month. This variety is the most common and inexpensive. It tastes soft and sweet.
- Kachokavallo Stagnato - aged from 3 months to six months. The cheese becomes drier and takes on a spicy-salty flavor.
- Kachokavallo Stagnato Extra - can be stored in a cellar for up to 2 years. The product gives off a nutty aroma and is covered with a thin layer of natural mold.
In Italy, there is an ironic saying “to be on top, like Cachocavallo”. It expresses a reluctance to commit suicide by hanging.
The hypocritical people in Sicily are said to be "the man with four faces, Cachocavallo." In Cosa Nostra, such a characteristic was assigned to the head of the mafia group, Bernardo Provenzano, who, by the way, after several years of underground activity, was arrested in a cellar with drying Caciocavallo cheese.
Watch a video about Cachocavallo cheese:
So, you have learned more about the Italian cheese Cachocavallo, familiarized yourself with the beneficial properties and contraindications for use. When buying a product, always pay attention to its expiration date to avoid poisoning or dysbiosis.
