Treccia di pasta di caciocavallo is a stretched-curd cheese, made of strands of paste of Caciocavallo manually woven together.
Features: treccia di pasta di caciocavallo is an oblong braid 15-20 cm long, 2 cm thick and 8 cm large. The paste is homogeneous and elastic. The texture is soft, and the flavor is milky and buttery.
Serving suggestions: remove treccia di pasta di caciocavallo from the paper or the plastic bag. Serve it at room temperature. It can be grilled or cooked in the oven with potatoes or other vegetables at 180 C° for 30 minutes: the outer part becomes crunchy but its core remains soft and stringy. Keep it refrigerated in a plastic wrap.
Copper medal in the category “Fresh cow’s cheese”- national competition “Assaggio di Formaggio – Franciacorta in Bianco – Castegnato (BS) 2013-2014