Il Caciocavallo Fresh It is a stringy cheese, made with row and full cream milk of one or two milking, to which is added lamb and / or kid, (rennet paste about 30 gr for 100 l of milk). After about one hour there is the wreckage of the curd with a particular wooden tool called "Ruotula", reducing the cheese mass in pieces as small as a grain of rice. After the wreckage the curd is separated and dripped from the buttermilk using the twigs , placed on a wooden floor, “Mastredda”. After 2 hours it will proceed to the first cooking adding hot water at about 80 ° C, for about an hour and a half. Then the curd is pulled out by hands and placed on the mastredda to ripen until the day after. Before the spinning the curd is sliced and put into "Staccio", with a stick "Manuvedda" and it is worked by hands and hot water. The ball of paste, well closed , is placed on the wooden "mastredda" where it will take the typical parallelepiped shape. During this step it is impressed the CE number in relief. After 24 hour, Caciocavallo is immersed for a few seconds in saturated brine and placed in distribution networks to get on the tables of consumers still retaining the taste of fresh milk.