"Caciocavallo Arginato" might be the most complex cheese I’ve ever tried. It’s made in Ceglie Messapica, Puglia, Italy and is aged in a custom made mold of raw clay. Caciocavallo is a traditional cheese made in this part of southern Italy, and it's made with the pasta filata (stretched curd) method that gives it a very special texture. These cheeses typically age in caves where there are already high levels of humidity, but aging it in clay supercharges it: it speeds up the process but also gives it a unique taste (hint: it reminded me of Greek olive oil!). I visited cousin duo Pietro and Pietro at Masseria Fragnite to see how it’s made.

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I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!

How One of Italy’s Spiciest Cheeses is Made by Aging it in Raw Clay | Claudia Romeo
#italy #italianfood #cheese

CHAPTERS
00:00 Intro
01:11 Adding starter whey and rennet to milk
02:28 The big blocks of curd
04:32 Shaping the cheeses by hand
05:54 Aging room 1
07:08 A trip to the pottery workshop
10:14 Aging room 2
14:33 Cracking open the cheese + tasting
18:07 I aged a cheese in my living room!