the parmesan way
All about hot water!
First melt, then stretch
Mozzarella, Caciotta, Scamorza, Caciocavallo
To make other cheeses, we cook the curd one more time, then leave it to rest: such process makes the product become dryer and firmer, and suitable for maturation.
If we cook the curd twice, then drain it and leave it to rest into rounded moulds, we will obtain Caciotta.
If we stretch the curd and form it into the typical pear-shape, it will become a Scamorza.
If we cook the curd for longer times, it will become drier and suitable for a longer maturation period: here’s Caciocavallo!