Yes, that’s a horse posing with cheese along with his owner, Karra Markley from Missoula, Montana! Karra is a lifelong horse lover so when she learned about Caciocavallo she just had to try to make it. Caciocavallo is a traditional cheese from Southern Italy and it literally translates to “over the horseback cheese.” It’s unique gourd shape was perfect for tying with twine and it would be tied in pairs and slung over the backs of horses or donkeys to transport to market. Denny, Karra’s reluctant cheese model and Portuguese horse, helped her present Caciocavallo in this traditional way. While she was at it, she added a wheel of Provolone and Caciotta for good measure. Karra says, “Don’t worry, they are all waxed and Denny was rewarded with cookies!”
Karra started her fermented milk adventure last summer when a friend suggested she try making her own yogurt since she already cooked and baked so much. Labor day weekend she splurged on our 7 Day Cheese Challenge course and became hooked. Five months and about 60 plus cheeses later, she finished the Master Level Certification – only the 4th student of ours to achieve this newest and highest level of certification. And she definitely did it the quickest!
Says Karra, “I do love the pasta filata, it is very aesthetically pleasing to reach that spot where the curd stretches and becomes glossy. The cheeses with ash are also beautiful and fun to make. My plan now is to finish all of The Art of Cheese classes (well, except Stilton) and make a few favorites multiple times to nail down the details so they become reproducible.” Now what’s wrong with Stilton, Karra!? That’s ok, we won’t hold that against you. Way to go and congratulations on your amazing accomplishment!
submitted by Kate Johnson, March 2022