How One of Italy’s Spiciest Cheeses is Made by Aging it in Raw Clay | Claudia Romeo

"Caciocavallo Arginato" might be the most complex cheese I’ve ever tried. It’s made in Ceglie Messapica, Puglia, Italy and is aged in a custom made mold of raw clay. Caciocavallo is a traditional cheese made in this part of southern Italy, and it's made with the pasta filata (stretched curd) method that gives it a very special texture. These cheeses typically age in caves where there are already high levels of humidity, but aging it in clay supercharges it: it speeds up the process but also gives it a unique taste (hint: it reminded me of Greek olive oil!). I visited cousin duo Pietro and Pietro at Masseria Fragnite to see how it’s made. 🇮🇹 My Italy tours https://loliv.it/en/claudia-romeo-tou... 📝 Apply for a private food & culture travel consultation https://forms.gle/pNPw4AWNa66QTTuX7 🗞️ Join my newsletter https://claudiaromeo.kit.com/a0d8444048 🎥 Want to be featured in a documentary? Apply here https://docs.google.com/forms/d/1w1b5... 🗺️ Get a map of all my favorite food spots in Italy, London, and beyond https://www.dscvr.shop/claudiaromeo Visit   / masseria_fragnite   Subscribe    / @claudia-romeo   Let’s connect Instagram:   / claudiaromeo   TikTok:   / .claudiaromeo   Facebook:   / cldromeo   My Amazon recommendations: https://www.amazon.com/shop/claudiaromeo Buy me a ☕: https://www.buymeacoffee.com/claudiar... My Equipment - AF Panasonic LUMIX S5II https://amzn.to/3NvUeow Sony ZV-E10 https://amzn.to/3GJJr7f Rode Wireless GO II https://amzn.to/3GGo5ax Joby Telepod https://amzn.to/3jREKiL Joby Compact Tripod https://amzn.to/3ZaCvqN Contact [email protected] About me I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos! How One of Italy’s Spiciest Cheeses is Made by Aging it in Raw Clay | Claudia Romeo #italy #italianfood #cheese CHAPTERS 00:00 Intro 01:11 Adding starter whey and rennet to milk 02:28 The big blocks of curd 04:32 Shaping the cheeses by hand 05:54 Aging room 1 07:08 A trip to the pottery workshop 10:14 Aging room 2 14:33 Cracking open the cheese + tasting 18:07 I aged a cheese in my living room! Copyright Notice All footage, interviews, and original content in this video are protected by copyright and may not be reproduced, redistributed, or used in any form without prior written permission. Unauthorized use, including but not limited to reuploads, edits, or incorporation into other works, may result in legal action. This channel is dedicated to self-funded independent journalism. For licensing inquiries, please contact: [email protected]