Cheese. Caciocavallo

Provolone, caciocavallo, scamorza are semi-hard cheeses of the pasta filata group or stretch cheeses. In principle, they are almost identical in the manufacturing process, just like mozzarella. They differ in the peculiarities of the formation and size of the heads, aging, some species can be additionally smoked. Very tasty, with a bright creamy taste. They melt and can be used to make pizza and hot sandwiches.
Cut the cheese grain into cubes with a side of 1 cm and knead, heating the container to a temperature of slightly less than 50 degrees. As soon as the grain is compacted, put it in a colander or mold for draining the whey and shaping it. When the cheese grain is combined into a single piece, put it in a metal bowl, cover it and put it in a water bath with a temperature of 50 degrees. This is necessary for the cheese to gain acidity, which ensures its melting in the next stage. We keep the cheese in a water bath for 1.5-2 hours, periodically draining the separating whey and tightening the cheese mass with your hands. When the cheese acquires its characteristic rubbery texture, it can melt. Until you learn how to determine readiness by eye, you can do a melting test – dip a small piece of cheese into water heated to a temperature of about 80 degrees. It should become elastic and stretch easily. If it doesn’t stretch, then we keep the cheese mass in a water bath for some time.
We cut the cheese into plates about a centimeter thick and fill it with water heated to a temperature of 80-85 degrees. Stir with a wooden spatula – the cheese begins to melt. Continuing to stir, form and compact the cheese mass. When it becomes soft, transfer to a bowl, knead like dough and pull out several times, folding and re-compacting. If it is hot, you can protect your hands with gloves or periodically dip your hands in cold water.
We form smooth balls weighing up to 0.5 kg with a constriction somewhere in a third of the volume – there will be a loop for which the head is suspended for maturation. We dip the formed heads into ice-cold strong brine (20%). Salt for 2-6 hours. Add a little vinegar to the brine – 2-3 tablespoons, depending on the volume (5-10 liters). We hang the hardened heads for maturation at a temperature of 8-12 degrees. Ripening period from 7 days. The taste is at first pure creamy, then it becomes more piquant.