Caciocavallo affumicato is an Italian cheese made from cow's milk and is produced in Campania
Production area: In Campania, in the inland areas of the region.
Brief description of the product: this is a bovine spun pasta cheese, with a maturation of more than 60 days in the typical shapes with a globular head, tied with vegetable fibers and weighing from 500gr to 2kg. This cheese is smoked with firewood and / or natural straw.
Ingredients: cow's milk from the local trade, rennet and salt. Milk from local milkings or from cows that graze natural pastures is heated. Kid or calf rennet is added to the milk in wooden tubs. Then the curd is broken with wooden pegs. It is allowed to drain to remove the serum.
Curd maturation and acidification process: the curd is cut by hand with steel knives and boiling whey is added. Stir manually with wooden spoons.
Then it is smoked in the rooms of traditional wood or with straw -
Materials to carry out the process: salting is carried out on dry wood planks, wooden tubs, wooden beams, sticks, spoons and various tools for the process, wooden scaffolding to hang the forms, untreated straw, traditional firewood.
The consistency of the production method dates back more than 25 years.
Source: Cartography of typical and traditional products 2005 - Campania Region, Sector Se.SIRCA.