WHAT IS CACIOCAVALLO? Caciocavallo looks like a cheese that was made into a sad pear. Normally you don’t hear the term “strung up” outside of 50 Shades of Grey. But this cheese is hung from the ceiling while drying. With the neck of the cheese hanging from a rope, gravity causes the formaggio to stretch. […]
italian
ARCHAEOLOGY OF CHEESE – Robiola
WHAT IS ROBIOLA? Robiolas are a style of fresh, white, rindless cheese. They come from the Piedmont section of Italy. Each formaggio is around four ounces in size. Both the type of milk and cheese making technique can vary a lot from one local producer to another. More often than not Robiolas are either a […]
ARCHAEOLOGY OF CHEESE – Mozzarella di Buffalo
WHAT IS MOZZARELLA? Long ago in the U.S.A. lobsters used to only be fed to prisoners in the States. In a similar vein, once upon a time in Italy buffalo would roam the southern swamps. Poor Italian peasants would milk them, return home and make this cheese. How times have changed, today buffalo mozzarella is […]
ARCHAEOLOGY OF CHEESE – Grana Padano
WHAT IS GRANA PADANO? The name Grana Padano is sometimes used incorrectly as a generic term (like the word “tomme” for French alpine cheeses). Grana Padano is if anything one of the more unique cheeses in the world. It is one of the few Italian cheeses that can give Parmesan Reggiano a run for its […]
ARCHAEOLOGY OF CHEESE – Parmesan Reggiano
WHAT IS PARMESAN? You think you’re tough? You think you know hard? You know nothing John Snow! Er, I mean whoever you are. Anyway, much like Game of Thrones, knives are your diplomatic tool of choice when attacking a wheel of Parmesan. However most knives will snap in two if you try to use one […]