Ainuzzi vs Caciocavallo
Ainuzzi
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Italy
- Place
- Agrigento, Sicily
Ainuzzi is a small stretched-curd cheese made from cow's milk in Cammarata and San Giovanni Gemini, two neighboring towns in Agrigento, Sicily. Makers shape each piece by hand into a small animal, most often a deer, a fallow deer, or a goat. A piece weighs about 100 to 200 grams. The rind is thin and pale straw yellow. The paste is white, soft, and compact, and the taste is sweet and delicate.
Caciocavallo
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Italy
Caciocavallo is an Italian stretched-curd cheese made from cow's milk. The usual shape is a pear or a small gourd, with a narrow neck where a cord is tied. Makers hang the cheeses in pairs over a beam, and that pose explains the name. A thin natural rind covers a firm pale paste that slices cleanly. Young cheese is mild and supple, and older cheese turns drier, saltier, and fit for grating.