Caciocavallo

Caciocavallo [ˌkatʃokaˈvallo] is a type of stretched-cured 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.

Caciocavallo
Straddled forms of caciocavallo hang to age
Country of originItaly
Source of milkSheep or cow milk
CertificationPDO (Caciocavallo Silano)
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Etymology

The Italian name of the cheese caciocavallo 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.[1]

History

Apparently caciocavallo was mentioned the first time around 500 BC by Hippocrates, emphasising the "Greeks' cleverness in making cheese".[2] Types of cheese with names similar to "caciocavallo" are common throughout the Balkans and Southern Italy. In Sicily, the Ragusano DOP, known locally as "caciocavallo ragusano" had to drop the denomination "caciocavallo" in order to get DOP status.[3]

Types

Many different types of caciocavallo exist in Italy and several are recognized as Prodotto agroalimentare tradizionale (traditional regional food product) like Caciocavallo podolico (produced using only milk from the Podolica cattle breed), Caciocavallo di Castelfranco (from Miscano valley in the Apennines) or Caciocavallo di Godrano (often called caciocavallo palermitano).

Protected geographical status (PDO)

Caciocavallo Silano is made with cow’s milk in designated areas of Southern Italy, in the regions of Basilicata, Calabria, Campania, Molise, and Apulia, and gained protected geographical status in 1993.[4]

In other languages

Albanian: Kaçkavall; Bulgarian and Macedonian Кашкавал; Romanian: Caşcaval; Serbian: Качкаваљ/Kačkavalj; Sicilian: Caciucavaddu; Turkish: Kaşkaval/Kaşar; Hebrew: קשקבל/Kashkaval‎; Greek: Κασκαβάλι/Kaskavali, Κασέρι/Kaseri; Arabic: Kashkawane (Arabic: قشقوان).

Each of these local speciality cheeses is different from both Caciocavallo Silano and each other.

gollark: oh dear, launch apioprotocol 1424.
gollark: Why not "a class-13 convex pentagonal spy"?
gollark: It's the latest trend!
gollark: You should become a spy!
gollark: ... mæybe.

See also

References
  1. "Caciocavallo Silano DOP" (in Italian). Retrieved 22 September 2011.
  2. "Caciocavallo Silano DOP - Background". Archived from the original on 11 September 2011. Retrieved 22 September 2011.
  3. "I formaggi storici di nicchia in Sicilia: aspetti produttivi e di mercato" (PDF) (in Italian). December 2007. p. 62. Archived from the original (PDF) on 2 April 2012. Retrieved 22 September 2011.
  4. "Disciplinare di produzione della Denominazione di Origine Protetta "Caciocavallo silano"" (PDF) (in Italian). Archived from the original (PDF) on 4 October 2011. Retrieved 22 September 2011.

Media related to Caciocavallo at Wikimedia Commons

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