Caciocavallo
Encyclopedia : C : CA : CAC : Caciocavallo
Caciocavallo (Albanian: Kaçkavall; Bulgarian and Macedonian Кашкавал (Kashkaval); Romanian: Caşcaval[link]; Serbian: Качкаваљ; Sicilian: Caciucavaddu; Turkish: Kaşar) is a type of cheese made out of sheep's or cow's milk, originally produced in Sicily, Italy, but now spread all across the Balkans.
The Italian name of the cheese Caciocavallo means "Cheese on horseback" and it is sometimes thought that it was originally made from mare's milk, although there appears to be no historical evidence for this.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, however, 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, [link].]
This cheese is shaped like a tear-drop and is similar in taste to aged provolone, with a hard edible rind.
Caciocavallo Silano (DOP) is a version of the cheese made with cow’s milk in designated areas of the the Italian regions of Basilicata, Calabria, Campania, Molise and Puglia. It has European Union Protected designation of origin status.
External links
- [Producers' Association for the Protection of the Cheese Caciocavallo Silano DOP] ()
- [Disciplinare di produzione della Denominazione di Origine del formaggio "Caciocavallo silano"] ()
From Wikipedia, the Free Encyclopedia. Original article here. Support Wikipedia by contributing or donating.
All text is available under the terms of the GNU Free Documentation License See Wikipedia Copyrights for details.