caciocavallo
Sign in to save'''''' () is a type of ('stretched-curd') cheese made out of sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged southern Italian provolone cheese, with a hard edible rind.
Key facts
- Cheese.name
- Caciocavallo
- Cheese.image
- Cacio cavallo with slices.jpg
- Cheese.caption
- Whole cheese and cut into pieces
- Cheese.country
- Italy
- Cheese.source
- Sheep, cow
- Cheese.certification
- PDO ()
via Wikipedia infobox
Wikidata facts
- Subclass of
- pasta filata
- Country of origin
- Italy
- Material used
- sheep milk
- Image
- Caciocavallo.JPG
Show 3 more facts
- Commons category
- Caciocavallo
- location of creation
- Sicily
- native label
- Caciocavallo
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
8 sectionsContents
- Etymology
- History
- Types
- Protected geographical status (PDO)
- In other languages
- See also
- References
- Further reading
'''''' () is a type of ('stretched-curd') cheese made out of sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged southern Italian provolone cheese, with a hard edible rind.
==Etymology== The Italian name of the cheese literally means 'horse cheese' and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them a cavallo, i.e. straddling, upon a horizontal stick or branch.
Excerpted from Wikipedia’s “caciocavallo” article, available under the CC BY-SA 4.0 licence.