How One Of Italy's Rarest, Most Expensive Cheeses Is Made | Regional Eats
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- Опубліковано 5 бер 2021
- Caciocavallo cheese is one of the most popular cheeses in Italy and is famous for its signature elongated shape. In the caciocavallo family, there is one kind that is so rare that at times it can be even more expensive than the finest of Parmesans: caciocavallo Podolico. This special type of caciocavallo is made with the raw milk of Podolica cattle, a rare breed of cattle confined to a few areas where water is scarce and survival is difficult. One of these is the Gargano, a peninsula whose close proximity to the sea gives Podolica cows’ milk a rich, earthy flavor. This milk,in combination with how the cheese is aged, lends a salty, sharp, almost spicy flavor to the finished product. Virginio Frumenzio, a full-time livestock breeder and part-time cheesemaker, shares the story of this incredible cheese with us.
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#Caciocavallo #Cheese #FoodInsider
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How One Of Italy's Rarest, Most Expensive Cheeses Is Made
I really don't understand how so many people freak out over these craftsmen not wearing gloves. Are you aware that people can wash their hands?
won’t strands of hairs from their arms fall into the cheese 🧀 ? 3:06 They shove their whole arm in the batter
@@JD-jz5rr more hair = more flavor 🤤🤤🤤
Better to have dead skin cells than microplastics and other harmful toxins in my food
I agree, this type of processing is an art, I challenge you to find something inside. This is a real product made by real people, there are no plastics and machines.
@@JD-jz5rr trust me, I’m Italian and I eat a lot of cheese. I’ve NEVER found a single hair in a cheese. Do you think that you will cut a slice of cheese and find a black hair in it? Wtf
I recently got back from my honeymoon with my wife in Italy. I wanted to visit where my family had came from in the 1900s to the United States. Did some research and found that my family came from the small town of Pescopagano in the Basilicata region. After a 2 hour drive into the mountains we made it to the small town which was beautiful overlooking the South apennine mountains. I went to a local restaurant and asked if any people with my last name "Rubinetti" still lived in the town. The name is not common what so ever in Italy and I was able to meet some distant relatives which was so heart warming. After having long conversations I found out that a majority of my family who had lived in that region many years ago raised podolica cows and were known for their caciocavallo! They gave me a whole caciocavallo and I brought it back with me to the states where I shared it with my relatives. The cheese was amazing and to have tasted a part of my family's history made the whole trip perfect.
That's such a heartwarming story, with the love of your life, in Italy, looking after your ancestors. So romantic! It's amazing that you could trace them back and the fact that you received a delicious cheese made with so much love, only adds more love to your past and new family.
Congratulations to you and your wife. May God bless your family and this new one that you and your wife are now. May be hold you in His loving care and protection.
I'm 5 years married now, with the love of my life, my best friend on Earth (I have a best friend to, but he knows that nobody else could replace the level my hubby has. So this other BFF is my friend, after the #1, who is my dearest).
I never experienced before a guy being an amazing friend, and a young fella that was in love with me and secretly waited, respecting me so much.
I was falling in love with him also and he didn't say a thing! If I didn't have had taken the step up and said "hey, I love our friendship. Is the best thing that have happened to me in this painful adolescence, I want you to know that my heart started growing a different kind of love for you. You inspire me to be better and grow so many positive things that I forgot were inside me. A love beyond a simple teenage friendship.
Before I take this conversation deeper, please know and rest assured that you don't owe me any kind of reciprocation. If you don't feel the same way, just know that my love as a friend won't change and I respect your feelings. In any shape or form I want this words stuck in my chest to have a negative impact in our amazing relationship...."
His eyes looked like 2 huge plates...
Then I said I was falling in love with him and my heart was reaching a point of no return. I had to stop before hurting myself with an illusion or hurt him by treating him different or being resentful towards him. I not his fault to be so lovable and cute.
I rather stop my feelings or know if there was a chance to let that love grow. Nor I wanted him to feel guilty of not feeling the same, but as a true and loyal friend, I had the moral duty to tell him this (as any other situation that requires a friend to step up for you).
I froze for maybe 30 seconds (God! my guts were on my throat, my heart was about to have a mini-heart attack). It felt like an eternity... I was sharing my deepest vulnerable self. I had to bite the bullet or let my heart to be shot.
His eyes watered, just like me. He basically confirmed that he felt the same but didn't want to disrespect me or creep me out. Then we had our first kiss as 2 teens being stroke by a thunder. I'm sure I had to remember to breathe because I felt so lightheaded, about to faint. That kiss was the feeling of electricity through my mind, heart and soul. I have that memory burnt in my mind. Nobody will ever come close to what I lived with my hubby at the stairs outside my house. And I don't want anyone to come. I found an irreplaceable person. My life just don't make sense if I think in another person in it. I hope we can make it last until death set us apart.
I was 16 and he was 17½. In some days, I'll be reaching my 30s. When I get 32, our relationship will be half of my life.
8 years dating and 5 married, after 13 years, is the best thing that could happen in my teenage years.
Your story is beautiful and I wish the best for you and your wife.
PS: we both love cheese haha!
(My adolescence was hard because I have some heath issues that I could control or we we're trying to figure out how to handle them. I keep carrying my conditions with an accurate diagnosis and treatment. At that age it was pathetic for me to deal with myself, so finding a person who wasn't a family member and didn't like me just because of my looks, was finding a pearl in the ocean)
That's such a cool story! We love american tourists here in Italy. Together with the dutch they're the most easygoing !!
Cheers from Milan 🍷
@@SpaghettiKillah are many people over there racist towards colored people?
Asking because I heard lots of incidents and my nephew and their friends are visiting with their parents, was just worried about those children.
Ork
There's A LOT MORE racism (violently so) in US than anywhere in Europe.
So safety wise no one will bother them in Italy. yes in northern Italy they're not as "opened" to colored people but they keep it for themselves.
Now, if they start acting like a$$holes they will draw some racist reactions.
@@SpaghettiKillah lol i wonder why you guys got thrashed in UK 😂
it's kind of sweet - he seems like a very quiet guy, but throughout the video, he opens up more and more.
The fucker is just talking and yet you already got your whole biography on him
@@dislikeroftheinternet5499 I could say the same about you
Claudia videos are the best, she has such a lovely vibe.
Really? I find her SO stiff (in both languages)! If the subjects weren't so interesting I wouldn't even bother watching, she just bore me.
@@HamelinSong ur just a hater cuz da bit bad
@@HamelinSong That's kind of mean, being able to speak multiple languages is impressive enough.
@@xeno2761 I just love grilled sandwiches
With mayo apparently
I spend extra money on buying imported cheese, I love how I get to see the folks that make it and how and where they are made. I makes my respect and appreciation even greater.
respect. You do the right thing.
So u have a plug? lol
Folks? Respect this people
@@Cptbaraa you don't like the word folks?
@@Cptbaraa nothing wrong with the word folks lmao
I aint the only one that was like “HOLY HECK A CHEESE TREE” when I saw the thumbnail, right
@@what.82 you just called someone dumb using the words “U dum”
*s e r i o u s l y?*
😂 Do you remember that Italian spaghetti April Fools joke that was on telly? Almost there for a moment I thought this was along the same gene.
@@Mar-ft9xu You know I'm joking right?
@@what.82 hi joking, Im dad
@@dewdewloo Hi dad I'm joking
Sure I have an organic test on Monday, but atleast I know how to make pear shaped cheese
Lol
Organic ..pfft. That entire class was Greek to me. 🤣 Enjoy the cheese vids.
How did it went?
@@AyaZidan-- grounded probably
@@Tropicalpisces 😂
Who else just looks forward to food insider's cheese making videos??
I look for anything Italian tbh! The language is amazing + Claudia
Anything Claudia does it for me
Cheese making is so satisfying
ua-cam.com/video/EJgZBBkAZ9Q/v-deo.html
Guilty
This is my favorite cheese! As a kid when I would see we had this in the house I was eat it non stop. My parents used to yell at me for almost finishing it on my own. Knowing the price now and the process to make it makes sense why they would yell at me lol. This cheese really is amazing!
Now you're really making me want to taste it. When I saw the thumbnail picture, I thought: Oh, provolone! But this looks like some small scale production, regional cheese that I won't find on any supermarket shelf in the southern hemisphere 🙁
@@ptitgavroche it’s definitely worth the try. It has a complex flavor where (at least from where I got mine from) you can almost taste a grassy-ness to it from the diet of the animal. It’s honestly a treat! I got it imported to me from a local Italian Market that we know the owners of. I have had it in Italy as well and there is a difference when it fresh, obviously, but it’s worth the try to see if you can have some imported.
Let me expand on the meaning behind the name. "Caciocavallo" is a contraption of "cacio a cavallo". "Cacio" means cheese. "A cavallo" is an expression which literally means "on a horse", and in the case of the cheese it refers to the way it sits on the hook, with the two linked pieces hanging off as if they were legs on the sides of a horse. Enjoy the flavor!
In portuguese it looks like pick up the horse lol
In French, it’s exactly like in Italian. A cavallo in French is: à cavalier
How neat, thanks, I had no idea 😊
Aged on the back of a horse across the Alps!
The way one of them cheeses sits lower than the other, it just reminds me of nutsacks.
My grandfather used to make cheese out of his basement in Toronto, his caciocavallo was the best! He did it for 50 years after coming over in the 60s! Many fond memories brought back by this video
Toronto e nel centro del'universo.
Claudia is by far the Best Presenter in Food Insider !!
Definitely better than that one who thinks mutton is a type of aged lamb anyway.
@@zimzimma5688 can you pls send link?
Her voice is calming and has a bit of an asmr calmness to it. I enjoy her videos a lot.
@@zimzimma5688 haha what a gonk
Did anyone else catch the "wow it's so long, basically it's a long snake" bit. Loved their chemistry.
The real chemistry here was not in the chese but with those two!
I can feel she's very connected with him unlike any other video.
U mean her I love Claudia
I really don't think so. the awkwardness could be felt kilometres away.
@@HamelinSong Yea, she's like trying to so hard to keep the video going haha.
@@Cyrribrae I was making crickets sounds with my voice
ua-cam.com/video/EJgZBBkAZ9Q/v-deo.html
My dad was born in Puglia, him and his family used to fish in lake Verano.
It’s nice to see this, he will be happy to watch this.
This is so moving.. a hug to your pugliese father
Italian, such a beautiful sounding language, its almost lyrical and poetic in its quality! Can't understand a word....but I could listen to it for hours!
That's because its a literary language! It's designed to sound beautiful
@@grethi8110 Not this much: It's the standardized versione of 13th century Tuscanian from Florence, with a roman pronunciation. Also, with many words from other italian languages. But of course the italian poets made it more beautiful!
Sounds very... average...to me.
But I don't romanticize language.
Mannaggia alla mado...
I mistook the a in mannaggia for an I@@piede6092
I still said it
Those who make food with all their heart should be rich, really...
and be healthy and happy. Sincerity..
i agree, there is so much love that goes into handmade food!
Claudia has the best job in the world. She gets to travel around Europe seeing beautiful places, and trying all sorts of unique cheeses
Claudia is by far the best host this channel has. Charming knowledgeable and professional.
My Noni would eat it with sliced tomatoes, olive oil, and bread. It was the simplest treat in the world but sooooooo delicious.
Simple is best.
Between Claudia's amazing cheesemaking videos and Pasta Grannies, I really REALLY want to visit Italy!
I rather the cheese ones and listen her speak in Italian gives authentic touch to the vids.
How about crossover! that would be soooo AWESOME!
Italy is affordable to visit if you fly in April or September October
From someone who appreciates cheese. My poppa called me off to the side before a big family event one day to show me this stuff. So much fun sitting with him showing me all the fun amazing cheeses and foods. Miss you grandpa! Oh yeah, and it tastes amazing. Imagine a crumbly mozzarella with a rich nutty almost sweetness to it. Truly a perfected variety.
I really like this hostess! Claudia is the best one yet !
"They are not wearing gloves!"
Yep. They aren't. Yet their food is 1000 times better and healthier than anything the USA offers.
He's so passionate about his job, it's beautiful to see.
The host was very knowledgeable! I saw hints from the cheese maker, that he aknowledged her insight on cheeses and on culinary world in general. Great job!
Wow there's so much chemistry involved
Ooooh I love everything about this one. The animals and the farm and THE CHEESE OOH WEE
Ooweee!
BABY!
Ooooooohhooooo wee
And the armhair
@@nishhnishh1088 I don't think that this cheese would be expensive and famous is people found hairs in. People can wash their hands and arms before cheese making.
just love claudia ;-) what a gifted intelligent woman ! always such a pleasure to watch and learn. be exceptionally blessed ;-) bbh
For once, I'm gonna resist the urge to watch a Regional eats video in the middle of the night. See you in a few hours.
Edit: was able to watch it in the morning, but forgot to comment. Awesome work, as always.
Lmao, hello
I failed, watching this at midnight lmao.
I love when they go see cheese makers at work, all the subtle differences in the process are so fascinating!
I love Claudia‘s videos they are such quality content...I seriously look forward to them!! She has my dream job eating cheese!!
A wonderful presentation. To condense a lot of information into its essense - in a video no less - is no easy task. My hat is off to Claudia - she shows both respect for and recognition of an artisan's skills in a warm and welcoming manner. To my mind she is one of the better hosts for this job. Thank you Claudia; you are helping preserve important Italian culinary history. You ought to be pleased. Grazie e buona fortuna. Non vedo l'ora di altri tuoi videos. Cinque stelle!
Beautiful traditions and amazing cheese, keep your traditions peoples
Listen here Food Insider, don't let go of Claudia. She's your channel's lifeline.
So cute Virginio with those smiling eyes
Thank you very much, I pray to God to keep everyone in your family healthy and happy.
Italian products are my favorites. Chesse, wine, pizza, pasta etc They're great!
Shape reminds me of 🍐 pears
Perfect video for sunday morning!
I am drooling. I love cheese. This looks incredible!
I'm stuck watching cheese videos by Claudia. I'm addicted lol
I think it's the chillest and the most calming interview, feels like I was there in the middle of the conversation. ✨
Please don’t ever stop making cheese making series. It’s sooooo goooood!
Claudia is the best anchor of food insider...she is so sweet❤️
Seriously some AMAZING cheeses from that area n this looks wonderful!💜
Claudia is the best. Also, from her videos you see how important the environment is for the quality. Whether it’s olive oil or cheese, the way the air “tastes” has an effect.
These cheese making videos are everything. I always end up watching them when I'm meant to be asleep though lol
Long way process, highly respect for cheeesmaker
Blessed are the cheese makers.
It is a beautiful cheese! I can taste it from this video! Thanks for sharing Claudia! 🌻♥️
This is not cheese, it's art.
This is not art it's fart
@@lucada8538 dumb comment
This women is such a character. I love it
I learned alot. Thank you
Thank you for sharing this.
She makes me want to learn how to speak italian♥.
I'd tell you guys a cheesy dad joke..
*But it's a bit of a stretch!*
Dammit
🥲
Please no
Kill me 🙂
That was shit, mate 😂😂😂
I absolutely love ❤️ your videos on food! Brava!
Absolutely amazing.
I love how he makes it all by hand. In Sudan we have a similar cooking tool called Mufraka. Haha maybe some of his ancestors were Sudanese. Even down to the stool. I swear food tastes better in small batches not all this huge production
Those cows really look beautiful
I love it when Claudia gets to speak Italian
I love just watching Claudia wander round Europe sampling all these fantastic delicacies
The cheese looks amazing, and must taste really good especially if matured for two years.
The most phallic episode thus far. I really love where they are going with these.
In the region were I was born in Brazil we have a very special cheese called "Cabacinha" that has the same shape of this in the video. Once I heard that was an italian influence but it's the first time I can see more informations about it. Thank you for this lovely video.
Such an amazing and knowledgeable video😊👌 i really loved it... Thanks for sharing 😊❤️
I just love to see your videos and get to know a lot about food as I will be chef two years down the line.
Aww good for you!!! I have nothing for the future. I hope you go very far. 💕
7:41 reading the captions and watching: *Once paired, the two cheeses move to bathe in urine.*
me: WHAT?! (reads again)
*Once paired, the two cheeses move to bathe in brine.*
me: oh, thank God.
lmao
Thanks for sharing this great video 🙂😊🙂😊🙂
Chewing on cheese like that is the very definition of love.
I need to visit Italy. The food looks so special and tasty!
as long as you're respectful towards our culture, we welcome anyone!
I love the smoked version of this cheese🧀 so much
The video is so satisfying.
These vids are awesome!
Seeing the thumbnail, I thought this was gonna be a gag video, like that old BBC video about how spaghetti are made and it shows people "harvesting" them from spaghetti trees.
6:52 👀 nice shape.
He is a fallen sculpture from heaven 😏.
7. cheese video in a row. Thank you.
I really enjoy her videos.
I've watched most of her videos about cheese I was just amazed that she knows a lot of language
she's Italian
thats like saying you're amazed prince william knows english
I love ‘how the cheese is made’ series 👍
Che meravigliosa!!! Passione. Voglio imparare a fare anche questo.
Claudia’s videos keep this channel alive
Italy is such a beautiful place..
6:20 that's what she said
Questo è quello che ha detto
I love this woman and her channel.
the energetic slashing tho HAHAHA - it is really so different from the calm cutting/seperating/molding/ladleing that other cheeses do
Italy went from being one of the most dominant and powerful civilizations of human history to being known almost just for making good cheese
not just cheese... a lot of your childhood favourite food is actually has Italian origin like pizza, pasta, spaghetti, lasagna, bolognese sauce, olive oil, risotto, espresso coffee
@@icarusdeion it is used all throughout the Mediterranean. so it is both.
We wouldn't have so many tourists if that was actually the case, but k, go on
When fine cheese prepares a fine cheese, to dry by the olives and enjoy alone, without crusty crustaceans, enjoy a saltier air by the sea and basil to moisten the chapped reserves mmmm 🥴
Claudia does an amazing job, every single time 👍🏆
I love these videos!
Thank you
Nobody:
Not even mozzarella:
My ADHD at 3:43 am: "TiMe To WaTcH sOmEoNe MoLeSt SoMe MiLk InTo ChEeSe"
ADHD club is here now.
what if someone ran in and just snatches the cheese from the tree lmaoo
The cows are guarding it
This was such a good video 👍
This got recommended to me and it’s not 3am…. Hahah I’m genuinely enjoying this series of videos. They’re not too cheesy….
All of the dislikes are from the lactose intolerant people
Hahahaahah
It's expensive, but doesn't sound insanely expensive. It's not even 10x more expensive than cheap supermarket cheese.
Crazy to see beauty like this being made, def will try that cheese next time im in italy. Absolutely fire looking
To quote a great movie "Blessed are the cheese makers"