To make them, milk is curdled and the curds are broken into grains the size of a grain of rice. The paste ripens in whey in a vat, then is placed to drain on an inclined wooden table for varying lengths of time. It is then sliced, spun with boiling water and shaped until it reaches the shape of a pot-bellied flask with a head-a delicate operation that requires practice and skill. When the shape is perfect and the head has been closed and shaped, the caciocavallo is immersed in cold water and then passed into brine. Finally it seasons, from 3 months to 3 years (in some cases even 8 or 10).
To make them, milk is curdled and the curds are broken into grains the size of a grain of rice. The paste ripens in whey in a vat, then is placed to drain on an inclined wooden table for varying lengths of time. It is then sliced, spun with boiling water and shaped until it reaches the shape of a pot-bellied flask with a head-a delicate operation that requires practice and skill. When the shape is perfect and the head has been closed and shaped, the caciocavallo is immersed in cold water and then passed into brine. Finally it seasons, from 3 months to 3 years (in some cases even 8 or 10).
