{"id":1649,"date":"2014-12-03T10:40:36","date_gmt":"2014-12-03T09:40:36","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/fromage-caciocavallo\/"},"modified":"2014-12-03T10:40:36","modified_gmt":"2014-12-03T09:40:36","slug":"fromage-caciocavallo","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/fromage-caciocavallo\/","title":{"rendered":"Caciocavallo"},"content":{"rendered":"

Caciocavallo<\/h2>\n

Au cours de notre voyage d’exploration \u00e0 travers les fromageries du sud de l’Italie, nous avons constamment rencontr\u00e9 des fromages suspendus comme de petits sacs \u00e0 des cordes. Une mani\u00e8re tout \u00e0 fait diff\u00e9rente de faire m\u00fbrir le fromage par rapport au Parmesan<\/a> ou au Grana Padano<\/a>, qui reposent en tant que meules de fromage sur des \u00e9tag\u00e8res pour leur maturation. \u00c0 Querceta, on nous a expliqu\u00e9 ce qu’il en est de ces sacs de fromage. Il existe plusieurs types de fromages qui sont produits et affin\u00e9s de cette mani\u00e8re : Caciocavallo<\/a>, Provolone<\/a> et Scamorza<\/a>. Alors que le Provolone a typiquement une forme ronde (\u00e0 l’exception de la forme sp\u00e9ciale Pancette<\/em>), le Caciocavallo et le Scamorza ont toujours une forme de poire.<\/p>\n

\"Caciocavallo\"<\/a>
Caciocavallo<\/figcaption><\/figure>\n

Caciocavallo \u2013 Fromage fil\u00e9 du sud de l\u2019Italie<\/h2>\n

Le Caciocavallo est pr\u00e9par\u00e9 selon la m\u00e9thode filata (pasta filata<\/em>), tout comme la Mozzarella, la Burrata<\/a> et la Scamorza. Cela consiste \u00e0 transformer le lait de vache ou de brebis en caill\u00e9, qui repose un moment. Puis, le caill\u00e9 est sorti du petit-lait et \u00e9bouillant\u00e9 avec de l’eau \u00e0 une temp\u00e9rature pouvant aller jusqu’\u00e0 80\u00b0C. Tout cela est fait manuellement, bien entendu. La p\u00e2te ainsi obtenue, \u00e9lastique, est p\u00e9trie et \u00e9tir\u00e9e, lui conf\u00e9rant une structure fibreuse. On peut tr\u00e8s bien voir cette structure dans la fra\u00eeche Mozzarella di Bufala DOP<\/a>. Le Caciocavallo peut \u00eatre consomm\u00e9 jeune, mais il est aussi propos\u00e9 affin\u00e9 de six \u00e0 12 mois. Le Caciocavallo affin\u00e9 est excellent pour gratiner sur des pizzas ou dans des gratins.
\nCe fromage fil\u00e9 est produit dans les Abruzzes, les Pouilles, la Basilicate, la Calabre, la Campanie, le Molise et la Sicile ; nous le recevons de la ferme biologique Querceta dans les Pouilles.<\/p>\n

\"Fromage<\/a>
Fromage fil\u00e9<\/figcaption><\/figure>\n

Caciocavallo \u2013 le nom<\/h2>\n

Il existe diff\u00e9rentes th\u00e9ories sur l’origine du nom. Ceux qui connaissent un peu l’italien reconna\u00eetront deux mots dans le nom cacio<\/em> (un mot vieux italien pour fromage) et cavallo<\/em> (= cheval). On pense donc que le fromage servait peut-\u00eatre de provision de voyage pour les cavaliers, ou que le nom vient de la m\u00e9thode de suspension en paires au-dessus d’une poutre, \u00e0 la mani\u00e8re de sacoches de selle.
\nUne th\u00e9orie plus r\u00e9cente se base sur un fromage turc appel\u00e9 Ka\u015fkaval (prononc\u00e9 kaschkawall) et sugg\u00e8re que le mot italien pourrait d\u00e9river du mot turc. Cependant, le Ka\u015fkaval est en forme de meule, semblable au Parmesan et est un fromage dur, plus proche du Pecorino. Il est tout \u00e0 fait possible que le mot turc ait \u00e9t\u00e9 influenc\u00e9 par le mot italien.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

En explorant les fromageries du sud de l’Italie, nous avons d\u00e9couvert le Caciocavallo, un fromage typique se bonifiant suspendu par des ficelles, contrairement au Parmesan et au Grana Padano qui m\u00fbrissent allong\u00e9s. Fabriqu\u00e9 via le proc\u00e9d\u00e9 de \u00ab pasta filata \u00bb similaire \u00e0 la Mozzarella et \u00e0 la Scamorza, le Caciocavallo acquiert une texture fibreuse et peut \u00eatre appr\u00e9ci\u00e9 jeune ou affin\u00e9 jusqu’\u00e0 12 mois. Son nom intrigue, \u00e9voquant des origines diverses, soit comme provision de cavalier, soit li\u00e9e \u00e0 sa forme rappelant des sacoches, soit d\u00e9riv\u00e9e du fromage turc Ka\u015fkaval.<\/p>\n","protected":false},"author":2,"featured_media":1648,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1649","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nCaciocavallo - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/fromage-caciocavallo\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Caciocavallo - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"En explorant les fromageries du sud de l'Italie, nous avons d\u00e9couvert le Caciocavallo, un fromage typique se bonifiant suspendu par des ficelles, contrairement au Parmesan et au Grana Padano qui m\u00fbrissent allong\u00e9s. Fabriqu\u00e9 via le proc\u00e9d\u00e9 de \u00ab pasta filata \u00bb similaire \u00e0 la Mozzarella et \u00e0 la Scamorza, le Caciocavallo acquiert une texture fibreuse et peut \u00eatre appr\u00e9ci\u00e9 jeune ou affin\u00e9 jusqu'\u00e0 12 mois. 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