I have a baked macaroni in the oven made with Balkan sheep kashkaval.
(cacciocavallo in Italian). I like it. Does anyone care to comment on
the flavor.

Jerry
--
Engineering is the art of making what you want from things you can get.

On 08/17/2011 03:13 PM, Jerry Avins wrote:
> I have a baked macaroni in the oven made with Balkan sheep kashkaval.
> (cacciocavallo in Italian). I like it. Does anyone care to comment on
> the flavor.

I don't care for it. It tastes sort of musty to me, and not in a good
way. (I've never bought it, but they had free samples of it at the
Berkeley Bowl once.)

Serene

--
http://www.momfoodproject.com

"Serene Vannoy" > wrote in message ...
| On 08/17/2011 03:13 PM, Jerry Avins wrote:
| > I have a baked macaroni in the oven made with Balkan sheep kashkaval.
| > (cacciocavallo in Italian). I like it. Does anyone care to comment on
| > the flavor.
|
| I don't care for it. It tastes sort of musty to me, and not in a good
| way. (I've never bought it, but they had free samples of it at the
| Berkeley Bowl once.)

Sounds as if you had an off sample. Kashkaval is a pressed sheep
cheese in the same lower-European family as Kasseri, Kefalotiri,
Halloumi and Peccorino Toscano, the latter being the most
interesting and best-made of them all, IMO. All of them should
have a moist sweet taste when young, which is the way almost
all of them are sold (you can buy years-old Pec Toscano, which
is a really good flavor-developed cheese.) One thing all of them
have in common is that they tend to mold very quickly, and they
tend to pick up other flavors and odors around them. When a
store clerk simply scrapes off the mold the odor is left behind,
which can cause a musky sort-of-spoiled taste and aroma.
This is the class of cheese, btw, that the Greeks love to use
in the flaming cheese appetizer Saganaki. Ooopah!

pavane

On 08/18/2011 08:49 AM, pavane wrote:
> "Serene > wrote in message ...
> | On 08/17/2011 03:13 PM, Jerry Avins wrote:
> |> I have a baked macaroni in the oven made with Balkan sheep kashkaval.
> |> (cacciocavallo in Italian). I like it. Does anyone care to comment on
> |> the flavor.
> |
> | I don't care for it. It tastes sort of musty to me, and not in a good
> | way. (I've never bought it, but they had free samples of it at the
> | Berkeley Bowl once.)
>
> Sounds as if you had an off sample.

Maybe, but there are enough cheeses I love, that it's not really a goal
for me to make sure I try the ones I dislike more than once.

Serene

--
http://www.momfoodproject.com

"Serene Vannoy" > wrote in message ...
| On 08/18/2011 08:49 AM, pavane wrote:
| > "Serene > wrote in message
...
| > | On 08/17/2011 03:13 PM, Jerry Avins wrote:
| > |> I have a baked macaroni in the oven made with Balkan sheep kashkaval.
| > |> (cacciocavallo in Italian). I like it. Does anyone care to comment on
| > |> the flavor.
| > |
| > | I don't care for it. It tastes sort of musty to me, and not in a good
| > | way. (I've never bought it, but they had free samples of it at the
| > | Berkeley Bowl once.)
| >
| > Sounds as if you had an off sample.
|
| Maybe, but there are enough cheeses I love, that it's not really a goal
| for me to make sure I try the ones I dislike more than once.

I was as much replying to Jerry's question of what people think
of the taste of kashkaval etc. as I was to your sampling misfortune.

pavane

On Aug 17, 3:13*pm, Jerry Avins > wrote:
> I have a baked macaroni in the oven made with Balkan sheep kashkaval.
> (cacciocavallo in Italian). I like it. Does anyone care to comment on
> the flavor.
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.

How can anyone comment when they can not taste it?

merryb wrote:
> On Aug 17, 3:13 pm, Jerry Avins > wrote:
>> I have a baked macaroni in the oven made with Balkan sheep kashkaval.
>> (cacciocavallo in Italian). I like it. Does anyone care to comment on
>> the flavor.
>>
>> Jerry
>> --
>> Engineering is the art of making what you want from things you can
>> get.
>
> How can anyone comment when they can not taste it?

That has never stopped many of the comments in this news group. Several
just post that they "don't think" that they would like something because
they have never experienced something similar, but they sure do have
opinions on it.

A poster from san francisco and another from south carolina come
immediately to mind.

Il 18/08/2011 00:13, Jerry Avins ha scritto:

> I have a baked macaroni in the oven made with Balkan sheep kashkaval.
> (cacciocavallo in Italian). I like it. Does anyone care to comment on
> the flavor.

I never tried caciocavallo di pecora, I always had it made from cow
milk, podolica when I found it: caciocavallo podolico is one of the most
renewned caciocavallo cheeses and can be aged very long, one year is
normal for that little wonder. It's a "pasta filata" ("spun paste")
cheese, which puts it in the family of mozzarella, treccia, scamorza...
This method consists in cutting the curd ("cagliata") as usual, but then
it gets put in hot whey for some hours, then the cheesemakers take
chunks of it and pull them thus creating many long round-section
stripes. Then they wrap some of these stripes alltogether and man them
in order to amalgamete them and obtain the final shape of the cheese.
This is the reason one always finds a kind-of-fibrous matrix in these
cheeses.
I'd really like to taste some sheep caciocavallo, I'll keep an eye open
for that
--
Vilco
And the Family Stone
baconnaise, because ALL must taste like bacon

On Aug 18, 10:00*am, ViLco > wrote:
> Il 18/08/2011 00:13, Jerry Avins ha scritto:
>
> > I have a baked macaroni in the oven made with Balkan sheep kashkaval.
> > (cacciocavallo in Italian). I like it. Does anyone care to comment on
> > the flavor.
>
> I never tried caciocavallo di pecora, I always had it made from cow
> milk, podolica when I found it: caciocavallo podolico is one of the most
> renewned caciocavallo cheeses and can be aged very long, one year is
> normal for that little wonder. It's a "pasta filata" ("spun paste")
> cheese, which puts it in the family of mozzarella, treccia, scamorza...
> This method consists in cutting the curd ("cagliata") as usual, but then
> it gets put in hot whey for some hours, then the cheesemakers take
> chunks of it and pull them thus creating many long round-section
> stripes. Then they wrap some of these stripes alltogether and man them
> in order to amalgamete them and obtain the final shape of the cheese.
> This is the reason one always finds a kind-of-fibrous matrix in these
> cheeses.
> I'd really like to taste some sheep caciocavallo, I'll keep an eye open
> for that
> --
> * *Vilco
> And the Family Stone
> baconnaise, because ALL must taste like bacon

I recently tried caciocavallo when we were in Italy a few weeks ago-
we went for a cousin's wedding. An incredible trip, but that's another
story I don't know if it was sheep or cow based, but it was tasty! I
can't say I ate much that wasn't delicious the entire trip. I love
Italy!!

Il 18/08/2011 23:16, merryb ha scritto:

>> I'd really like to taste some sheep caciocavallo, I'll keep an eye open
>> for that

> I recently tried caciocavallo when we were in Italy a few weeks ago-
> we went for a cousin's wedding. An incredible trip, but that's another
> story I don't know if it was sheep or cow based, but it was tasty! I
> can't say I ate much that wasn't delicious the entire trip. I love
> Italy!!

LOL, glad for you
--
Vilco
And the Family Stone
Caschi come il cacio sui maccheroni, cerchiamo giusto gente come te.

On Aug 18, 2:56*pm, ViLco > wrote:
> Il 18/08/2011 23:16, merryb ha scritto:
>
> >> I'd really like to taste some sheep caciocavallo, I'll keep an eye open
> >> for that
> > I recently tried caciocavallo when we were in Italy a few weeks ago-
> > we went for a cousin's wedding. An incredible trip, but that's another
> > story I don't know if it was sheep or cow based, but it was tasty! I
> > can't say I ate much that wasn't delicious the entire trip. I love
> > Italy!!
>
> LOL, glad for you
> --
> * *Vilco
> And the Family Stone
> Caschi come il cacio sui maccheroni, cerchiamo giusto gente come te.

Better for you, since you are there! LOL!! I can't believe how we ate,
and drank, and lost weight!