Caciocchiato is a traditional cheese from the Campania region in Italy. It is a type of stretched curd cheese that is made from cow’s milk. The cheese is produced in various towns and communes in Campania, including Agerola, Gragnano, and Lettere.
Caciocchiato is a protected designation of origin (PAT) cheese, which means it has specific recognition and specifications. According to the PAT regulations, the cheese must be made from cow’s milk that comes from the local area. The milk is heated and curdled, and then the curds are stretched and molded into the desired shape. The cheese is then aged for a specific period of time, which can range from a few weeks to several months.
One popular recipe that uses Caciocchiato is the “Caciocchiato Pasta.” This dish is made by cooking pasta, such as penne or rigatoni, and then tossing it with a sauce made from Caciocchiato cheese, olive oil, garlic, and chili flakes. The cheese melts and coats the pasta, creating a creamy and flavorful dish.
Another recipe that showcases the deliciousness of Caciocchiato is the “Caciocchiato Pizza.” This pizza is made by spreading a thin layer of tomato sauce on a pizza dough, and then topping it with slices of Caciocchiato cheese, fresh basil leaves, and a drizzle of olive oil. The pizza is then baked until the cheese is melted and bubbly, creating a gooey and savory treat.
Sources:
– “Caciocchiato di Agerola” – www.agricoltura.regione.campania.it
– “Caciocchiato di Gragnano” – www.agricoltura.regione.campania.it
– “Caciocchiato di Lettere” – www.agricoltura.regione.campania.it