Cacio cheese, Italian Sheep cheese made in Puglia
Combined geographical name: Province / e: Apulia Region Synonyms and slang terms: KES - CASU etc.
Product Brief description: The cheese has a cylindrical shape (diameter 26-30 cm, 6-12 cm barefoot) to flat plates. If mature, the crust is thick and dark brown. The paste is compact, tough and dry and has obvious, irregular holes. The flavor is intense, sometimes spicy, with a pleasant smell. If eaten fresh (before fermentation), or a month or so after production ('nciratu), it is more buttery, savory and sweet smelling. The production period is seasonal (mainly from October to May).
Area covered: Apulia Region. Description of methods of processing, storage and aging: Raw milk from sheep, goat's and cow's milk is added/filtered directly on to the copper plated weave cotton cloth or a fine mesh sieve and is heated to the end at 35 degrees.
|Type of Rennet||Animal|
|Flavour||mild or strong|
|SUGGESTED WINE TYPE||dry or dry|
|SUGGESTED WINE COLOR||red or white|
|SUGGESTED HONEY TYPE||chestnut|
|Dough Processing Texture||pressed|
|Processing Temperature||semi cooked|
|Temperature Treatment of milk||Raw|