"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.
🇮🇹 Travel to Puglia with me!
https://loliv.it/en/tour/puglia-travel-experience-claudia-romeo-2025/🗺️ Get a map of all my favorite food spots in Italy, London, and beyond
https://www.dscvr.shop/claudiaromeo🌍 Get 5% off Holafly International eSIM card
http://holafly.sjv.io/6yqx9NVisit
https://www.instagram.com/masseria_fragnite/Subscribe
https://www.youtube.com/@claudia-romeoLet’s connect
Instagram:
https://www.instagram.com/claudiaromeoTikTok:
https://www.tiktok.com/@.claudiaromeo Facebook:
https://www.facebook.com/cldromeoMy Amazon recommendations:
https://www.amazon.com/shop/claudiaromeo Buy me a ☕:
https://www.buymeacoffee.com/claudiaromeo 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
hello@claudiaromeo.com
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: hello@claudiaromeo.com