124 THE STORY OF MILK 



to a temperature up towards 100° when the whey should 

 be perceptibly acid. 



The curd is then allowed to settle in the round kettle 

 and when fairly firm it is lifted up in a cloth, the same 

 as in Swiss cheesemaking. The mold is also much the 

 same as the Swiss and the curd is but slightly pressed. 

 In the course of the day the cheese is turned once or 

 twice and put into fresh cloth. The next day it is put 

 into the curing room when it is rubbed with salt. In a 

 few months the cheese is cured and is then scraped 

 and polished with linseed oil. Sometimes it is kept 

 in storage two or three years in a dark room at a 

 temperature of 63° F. The composition averages: 

 32% water, 21% fat, 41% nitrogenous matters and 

 6% ash. 



Caccio Cavallo is made in Southern Italy of a form 

 almost like a beetroot. The milk is set with rennet at 

 about 95° F. and after the curd has been 

 broken up the whey is dipped off and 

 heated to boiling when it is poured back 

 on the curd. The mass is then allowed 

 to ferment eight to fourteen hours ac- 

 cording to the temperature of the air. 

 The quality of the cheese depends largely 

 Caccio Cavallo ^^ ^^^^ fermentation. The fermented 

 curd is cut into pieces and submerged in 

 boiling water and is then kneaded and formed into the 

 desired shape. 



After lying in cold water for two hours and in brine 

 for thirty hours it is dried and smoked until it attains 

 a fine golden color. It is made in various sizes, from 5 

 to 20 pounds, and the yield is said to vary from 10% to 

 16% of the milk. Caccio Cavallo is eaten on bread as 



