Caciocavallo (Cascavallu) Palermitano (di Godrano)

Caciocavallo (Cascavallu) Palermitano (di Godrano) is an Italian cheese made from cow's milk and is produced in Sicily

Ingredients: whole milk, especially if it comes from grass-fed cattle. 
Process technology: Lamb or kid rennet is added to fresh milk (heated to about 36 ° C). The resulting clot is cooked with hot buttermilk for about 4 hours.
After this, the dough is pressed and left to sour for about 24 hours. Cut into slices, the dough is again dipped in hot whey for spinning and then put into wooden molds. Salting is carried out in a brine bath for 10-12 days.
Matures in about 10 days in a cool, well-ventilated place.
Maturation: 3-6 months (table) up to 8-9 months (grated), kept in a cool and well-ventilated place.
Finished product characteristics: Height: about 60cm, with a diameter of about 15cm. Weight: 10-12 kg. Shape: Rectangular (wider at the base); Bark: smooth, fine. Pasta: consistent; Color: Straw.
Production area: Godrano, Cinisi, Torre, and the adjacent areas of Corleone Palermo.
Production time: from November to June.