- Caciocavallo
Caciocavallo ( _sq. Kaçkavall; Bulgarian and Macedonian "Кашкавал" ("
Kashkaval "); _ro.Caşcaval ; _sr. "Качкаваљ"/"Kačkavalj"; _sc. Caciucavaddu; _tr. Kaşar; _el. Κασέρι) is a type ofcheese made out of sheep's orcow 's milk, originally produced inSicily ,Italy , but now spread all across theBalkans .The Italian name of the cheese "caciocavallo" means "Cheese on horseback" and it is sometimes thought that it was originally made from mare's milk, although there appears to be no historical evidence for this.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", [http://www.formaggio.it/cascavaddu.htm] .]
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 Italian regions of
Basilicata ,Calabria ,Campania ,Molise andPuglia . It hasEuropean Union Protected designation of origin status. Similarly, several sorts of the Romaniancaşcaval have PDO status in the E.U..External links
* [http://posticchiasabelli.com/?page_id=33 Masseria Posticchia Sabelli Caciocavallo Silano DOP] en iconit icon
* [http://www.caciocavallosilano.net/home_uk.htm Producers' Association for the Protection of the Cheese Caciocavallo Silano DOP] en icon
* [http://www.bioflavour.it/Caciocavallosilano_disciplinare.htm Disciplinare di produzione della Denominazione di Origine del formaggio "Caciocavallo silano"] it icon
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