Caciocavallo ˌkatʃokaˈvallo 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.

Contained by: Spaghetti alla Neranoit
Characteristic of: Calabria cuisine Historical cuisine Sicilian cuisine
Categories: Cheese Cow's milk cheese Dish Italian products with protected designation of origin Protected designation of origin Sheep cheese Stretched-curd cheese
Also known as:
Wikidata ID: Q293037
Wikipedia title: Caciocavallo
References:
Wikipedia article: Caciocavallo
Inbound Links
Arancini
Provoleta
Sicilian pizza
Vastedda


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