Caciocavallo Stagionato Grande is an Italian cheese made and produced in Campania
This is a semi-hard cheese, made through the fermentation of whole cow's milk, with a natural acidity. It has a smooth bark except in the coves, due to the passage of the rope or net.
The use of a "strong" coagulant, of natural origin, rennet, and a unique product with unique characteristics, determines the flavor that can vary from sweet to spicy.
It depends on the skill of man in forming the dough, taking care to keep the shape of the outer surface smooth, without wrinkles, while inside there should be no air or liquid bubbles. In that sense, the paste of this cheese can be compared to clay.
The way the cheese is molded is with the vertex closed. This requires great skill, since when the paste loses its plasticity, it returns to the water at high temperatures. The shaped and closed shapes are immediately placed in water to cool and harden. Then follows the salting stage, during which it must be done carefully to flip the shapes in order to obtain a uniform penetration of salt. The forms are then hung for the curing stage, in areas where air and humidity are carefully monitored. Ripening can be short, medium, or long-term, and this determines the flavor and odor characteristics of the cheese, ranging from sweet and salty to spicy.