Caciocavallo
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Caciocavallo is a type of cheese made out of sheep's or cow's milk, originally produced in Sicily, but now spread all across Italy, and the Balkans. Caciocavallo has the European Union Protected designation of origin status.
Caciocavallo cheese is shaped like a tear-drop and is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.
Caciocavallo Silano (DOP) is a version of the cheese made with cow’s milk in designated areas of the in Southern Italy, in the regions of Basilicata, Calabria, Campania, Molise and Puglia.
The Italian name of the cheese caciocavallo means "Cheese on horseback" and it is sometimes thought that it was originally made from mare's milk, although there appears to be no historical evidence for this. More likely, the name derives from the fact that the curd is left to dry by placing it 'a cavallo', i.e. straddling, upon a horizontal stick or branch. [See, inter alia, [1].]
[edit] In other languages
(Albanian: Kaçkavall; Bulgarian and Macedonian Кашкавал; Romanian: Caşcaval; Serbian: Качкаваљ/Kačkavalj; Sicilian: Caciucavaddu; Turkish: Kaşkaval; Greek: Κασέρι) Arabic: Gibna Roomi (i.e. Roman cheese) or Kashkawane (Arabic: قشقوان).
Each of these local specialty cheeses is somewhat different from both the Italian original and each other.
[edit] External links
- Masseria Posticchia Sabelli Caciocavallo Silano DOP (English)(Italian)
- Producers' Association for the Protection of the Cheese Caciocavallo Silano DOP (English)
- Disciplinare di produzione della Denominazione di Origine del formaggio "Caciocavallo silano" (Italian)
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