THE CACIOCAVALLO CASTELFRANCO IN MISCANO
Castelfranco in Miscano It is a common site in the eastern part of the Campania, on the border with Puglia.
It's here, green surroundings reminiscent of the Scottish Highlands, where the wind howls, and he constantly turns the blades of the wind farm, that is born Caciocavallo di Castelfranco, Product Agroalimentare Traditional bell region.
The farm of Fratelli Marcantonio It produces caciocavallo since 1900.
Our guide for the visit was Roberto Marcantonio, penultimate generation of the family and fellow Master Taster Onaf. The newest home, his nephew, It is still in age from kindergarten.
Attualmente l’allevamento conta 320 cows in total, fed mostly with self-produced fodder. Almost all Friesian – by the high vocation lattifera - strictly selected for genetic line so as to obtain milk with higher content of k-casein beta type, superior quality index. The stables are also home to some Alpine Brown.
The automated milking system, aimed to avoid stress to the animals, It allows you to collect highly detailed information on the overall performance of the herd, down to the individual nipple of each head.
The daily milk production amounts to about 10 quintals, most of which are processed into cheese and other cheese.
Of working women take care of the family. Only raw milk and manual forming: short chain and craftsmanship.
The paste is spun hot and rolled by hand, form per form.
Two are the characteristics of Caciocavallo from Castelfranco: the use of sieroinnesto (residue of the previous machining) and maturation of the dough with boiling clew (derived from the processing of previous ricotta cheese).
Salting is pickled.
Do you need 25 liters of milk to form a Caciocavallo of about 2,5 kg. The company's daily production is about Marcantonio 40 caciocavalli.
The shape is almost round, with small head. La crosta, pale yellow, It is smooth and thin. Pasta is instead of ivory and has sparse holes color.
On the nose is the scent of butter and vegetable notes. The flavor is intense, and it becomes spicy as you go along with aging.
Caciocavallo from Castelfranco is produced during all months of the year.
tend, winter milk has more fat and more protein, while in summer it can be a bit 'lighter.
A substantial percentage of sales is concentrated on the young product, 3 mesi di stagionatura.
Some productions (in particular those of the months of January and February) They are kept under grain for 6 mesi.
Cheeses of Marcantonio family can be bought directly at the farm shop or at the markets Campagna Amica.
For those wishing to approach this exquisite product, We point out the twenty years Caciocavallo Festival, which takes place in Castelfranco in Miscano in September.
Inevitable between tasting the "cheese hanged": the cheese, suspended on a grid, It is melted by the heat of the embers and then spread on a slice of toasted bread. An irresistible delight.
Azienda Agricola Fratelli Marcantonio
Contrada San Lorenzo - Castelfranco in Miscano, Benevento
www.facebook.com/fratellimarcantonio/
robertomarcantonio@hotmail.it
such. 320/4409085