Caciocavallo

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Caciocavallo (Albanian: Kaçkavall; Bulgarian and Macedonian Кашкавал (Kaškaval and Kashkaval respectively); Romanian: Caşcaval; Serbian: Качкаваљ/Kačkavalj; Sicilian: Caciucavaddu; Turkish: Kaşar; Greek: Κασέρι) 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The Italian name of the cheese caciocavallo means "Cheese on horseback" and it is sometimes thought that it was originally made from mare's milk, although there appears to be no historical evidence for this.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, 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].]

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 and Puglia. It has European Union Protected designation of origin status. Similarly, several sorts of the Romanian caşcaval have PDO status in the E.U..

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Italian cheese (PDO)
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