Place of Origin
Vaccino cheese is a fresh cow cheese of cylindrical shape of about 25 cm in diameter, with a thin rind, a straw colour and with a sweet and delicate flavour.
The inside is soft and white, if not matured, and straw-coloured with a hard rind if matured for a long period.
It is a cheese to be eaten fresh or after a maturing period that can last from 3 months to up to 2 years.
The preparation of this cheese is made heating the cow's milk and adding calf rennet.
After a few minutes the cheese is removed and inserted in containers. At this point the containers are inserted inside a 70-86 degrees hot water. Salting can be dry or in brine.
For a long maturing period, which can last up to two years, the cheese is greased with a solution of oil and vinegar.
It is an excellent table cheese.
Vaccino pairs well with Salice Salentino Rosato DOP or Martina Bianco DOP.