Caciocchiato semi-seasoned PAT

cheese of cow's milk with pasteurized pasta filata, traditional agri-food product (PAT). typical cheese of campania characterized by consistent holes in the pasta filata. is distinguished by a slight spiciness that distinguishes it from caciocavallo. the forms are from 5 kg up to 10 kg. the maturation is not less than 5 months. The cows are bred in the wild on a plateau at 1000 m. altitude. The particular vegetation (dog rose, juniper, etc.) on which the cattle feed, has a strong influence on the smell and the colour of this cheese, which has a spun paste, a little elastic structure, a straw-yellow colour and with evident internal holes.
ingredients: cow's milk, rennet, salt.

suggestion:Let's move on to the preparation of the caciocchiato risotto recipe. First of all, clean and slice the onions, transfer them to a large sauté pan with the oil and let them wilt for about 5 minutes over low heat. Raise the heat, pour in the rice and toast it over a high flame for about 3 minutes, stirring often. Deglaze with the Greco di Tufo wine and, when it has evaporated, add a ladle of boiling broth. Once all the liquid has been absorbed, add more broth and continue in this way for about 15 minutes. As soon as the cooking liquid has been absorbed, add the shredded caciocavallo cheese and mix well so that the cheese melts completely. Remove the pan from the heat, add the parmesan cheese, adjust the salt, stir and then let the risotto cream for a few minutes before serving.