Summary
The transcript discusses the production of Caciocavallo Podolico cheese in San Nicandro Garganico, Italy. The main topics and key points are:
1. **Introduction to Caciocavallo Podolico**: The cheese is made from the raw milk of Podolica cattle, a rare breed that can survive in harsh conditions. This makes the cheese one of the most expensive in Italy.
2. **The importance of location**: The farm is located near the sea, which affects the flavor of the milk. The proximity to the sea and the specific altitude (100 meters above sea level) are crucial factors in the production of this cheese.
3. **Milk production**: Podolica cows produce only 3-6 liters of milk per day, which is much less than average cows. The milk has a rich, earthy flavor due to the environment in which the cows feed.
4. **Cheesemaking process**: The process takes five hours and involves heating the milk to 40 degrees, adding rennet and fermented whey, and cutting the curd into small pieces. The curd is then rested with warm whey to develop a more concentrated flavor.
5. **Fermentation and shaping**: The curd is fermented in a maple vat, which adds notes of acidity to the flavor. The curd is then stretched and shaped by hand into its final form, which is typically harder than mozzarella.
6. **Aging process**: The cheese is paired and tied together with a rope, then bathed in brine for 60 hours. After that, it is hung over a hook (hence the name “Caciocavallo”) and aged in caves for a minimum of six weeks and a maximum of two years.
7. **Tasting and pricing**: A 6-month-old Caciocavallo Podolico cheese is worth $40 per kilo, which translates to over $100 per piece.
Important information discussed in the transcript includes:
* The unique characteristics of Podolica cattle and their milk
* The importance of location and environment in the production of Caciocavallo Podolico
* The traditional cheesemaking process and the use of local tools and materials (e.g., the menaturo and maple vat)
* The aging process and its impact on the flavor and texture of the cheese
* The high value and price of Caciocavallo Podolico cheese due to its rarity and production costs.
Key Vocabulary
| Term | Definition | Example Usage |
|---|---|---|
| Caciocavallo Podolico | A type of Italian cheese made from the raw milk of Podolica cattle. | The Caciocavallo Podolico is known for its rich, earthy flavor and high price. |
| Podolica cattle | A rare breed of cattle that can survive in harsh conditions and produce high-quality milk. | The Podolica cattle are well adapted to the local environment and play a crucial role in the production of Caciocavallo Podolico. |
| Rennet | A natural enzyme used in the cheesemaking process to separate milk into curds and whey. | The cheesemaker adds rennet to the milk to initiate the coagulation process. |
| Fermented whey | A byproduct of the cheesemaking process that is used to add flavor and texture to the cheese. | The cheesemaker adds fermented whey to the milk to enhance the flavor of the Caciocavallo Podolico. |
| Menaturo | A traditional tool used in the cheesemaking process to shape and stretch the curd. | The cheesemaker uses a menaturo to shape the Caciocavallo Podolico into its distinctive form. |
| Maple vat | A type of container made from maple wood used in the cheesemaking process to ferment the curd. | The curd is fermented in a maple vat to add notes of acidity to the flavor of the Caciocavallo Podolico. |
| Brine | A solution of water and salt used to preserve and flavor the cheese. | The Caciocavallo Podolico is bathed in brine for 60 hours to enhance its flavor and texture. |
| Curd | The solid part of the milk that separates from the whey during the cheesemaking process. | The curd is cut into small pieces and rested with warm whey to develop a more concentrated flavor. |
| Aging process | The process of allowing the cheese to mature and develop its flavor and texture over time. | The aging process of the Caciocavallo Podolico can last from six weeks to two years, depending on the desired level of maturity. |
Watch The Video
Vocabulary Quiz
1. Which word means ‘a natural substance that can cause milk to curdle’ in the context of cheesemaking?
A) Whey
B) Rennet
C) Maple
D) Podolica
2. What is the primary factor that contributes to the high cost of Caciocavallo Podolico cheese?
A) The use of rare maple vats in fermentation
B) The high altitude of the farm above sea level
C) The low milk production of Podolica cattle
D) The proximity to the sea
3. What is the term for the process of heating milk to a certain temperature as part of cheesemaking?
A) Fermentation
B) Curdling
C) Pasteurization
D) Heating to 40 degrees
4. What is the name of the breed of cattle used to produce the milk for Caciocavallo Podolico cheese?
A) Italian Brown
B) Podolica
C) Mozzarella Breed
D) Garganico
5. How long is the minimum aging period for Caciocavallo Podolico cheese in caves?
A) 2 weeks
B) 6 weeks
C) 2 months
D) 1 year
Answer Key:
1. B
2. C
3. D
4. B
5. B
Grammar Focus
Grammar Focus: Using the Passive Voice to Describe Processes
Grammar Quiz:
1. The milk ____________________ to 40 degrees before the rennet is added.
is heated | heats | to heat | heating
2. The curd ____________________ into small pieces to develop a more concentrated flavor.
is cut | cuts | to cut | cutting
3. The cheese ____________________ in caves for a minimum of six weeks and a maximum of two years.
is aged | ages | to age | aging
4. The Podolica cows’ milk ____________________ due to the environment in which they feed.
has a rich flavor | is having a rich flavor | has been given a rich flavor | is given a rich flavor
5. The Caciocavallo Podolico cheese ____________________ with a rope and then bathed in brine for 60 hours.
is paired and tied | tied and paired | to tie and pair | tying and pairing
Answer Key:
1. is heated
2. is cut
3. is aged
4. has a rich flavor
5. is paired and tied