It is a common version that in the 14th century, the time of its invention, Caciocavallo cheese was made from the mare's milk. But nowadays only good thick cow's or sheep's milk is used in cheese making. Hereupon, the Caciocavallo has its never-forgettable flavor and texture. The young cheese is usually slightly salt and smooth; the aged one is sharp and firm, ideal for grating. Both are widely used in cooking, being but somehow different. Thus, if you need the grated cheese young Caciocavallo will hardly be useful - it is too soft. On the other hand, if you need to melt the cheese in pastry there is no need to use firm sort of aged cheese.
The Italian cookbooks keep a lot of recipes with Caciocavallo cheese. And if you use any of them be sure that your dinner will be really wonderful: with delicious and elegant courses. Perhaps, salads are one of the most popular dishes with Caciocavallo cheese. Try to mix tomatoes, fennel, celery with leaves, leek, parsley and olives. Then add salt, lemon juice, minced anchovy and nutmeg with pepper. Serving it right away will be perfect to begin a holiday dinner.
If you want to make a wonderful family dinner you cannot find a better recipe than chanterelli mushroom strudel with Caciocavallo cheese. First, you need to mix diced mushrooms, chopped onions and grated cheese Caciocavallo. After the mixture is ready put it onto the centre of the defrosted pastry. Pay attention to the thickness of the pastry - it must be as thin as possible. Then grease the pastry with an egg and roll shut. Bake in the oven for about 40 minutes under the temperature of 200 degrees Celsius. The dish will be great if serve it hot with salad leaves and soft buttered rolls.
If you live in Italy and you are not a very good cook or just do not have time for this you should better go to the restaurant and look through the menu. You will be pleasantly surprised with the choice of absolutely amazing dishes in this country, which is famous for its meals and professional chefs, whose food masterpieces cannot leave anyone indifferent. And the quantity of courses with cheese will astonish you too. It is not a surprise at all that Italians produce a lot of variants of this product and always use it with pleasure in cooking.
So, chose the name you like in the menu most and order it - hardly will you be disappointed. Especially if you choose the dish with Caciocavallo. Its flavor easily noticed in any food gives so unusual and interesting taste to any meal that you will barely resist the temptation to make the similar order when at the restaurant next time. But do not be afraid of your wishes: each Italian will explain you that cheese is not only a snack or an independent dish, it is also a part of the culture of this country. And if you really want to know and evaluate these people you are to try all they like to eat, to do and to see. So, start discovering this wonderful country from its cheese. Choose any sort and delight.