How to Make Caciocavallo - Cheese on Horseback

Caciocavallo, which means "cheese on horseback", gets its name from the manner in which the cheese is always tied together in a rope and dangled over a wooden board to drain and age. An Italian type of pasta filata cheese made out of sheep's or cow's milk, it is produced throughout Southern Italy and the Balkans.

Ingredients
• 14 litres (14 quarts) whole cows milk
• 1/4 teaspoon (1.25ml) Thermophilic culture
• 1/4 teaspoon (1.25ml) Mesophilic culture
• 3/4 teaspoon (3.5ml) Calcium Chloride diluted in 1/4 cup non-
chlorinated water
• 3/4 teaspoon (3.5ml) Liquid Rennet (IMCU 200) diluted in 1/4 cup
cool non-chlorinated water
• Iced water
• Saturated Brine Solution 18%

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