US EditionHow Southern Italy's Caciocavallo Arginato Cheese Gets Its Renowned Spice by Aging It in Clay Pots
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How Southern Italy's Caciocavallo Arginato Cheese Gets Its Renowned Spice by Aging It in Clay Pots
Food journalist Claudia Romero traveled to Ceglie Messapica in Puglia, Italy, where she explained, with the help of cousins Pietro and Pietro at Masseria Fragnite, how the region’s renowned Caciocavallo Arginato cheese is made. She explains how it begins with a whey starter. After that, the fermented curd is stretched (pasta filata), shaped, and hung to dry. When it is fully cooled, the cheese is sealed in a clay mold and put in a humid environm…
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