J u m p t o c o n t e n t
M a i n m e n u
M a i n m e n u
N a v i g a t i o n
● M a i n p a g e ● C o n t e n t s ● C u r r e n t e v e n t s ● R a n d o m a r t i c l e ● A b o u t W i k i p e d i a ● C o n t a c t u s ● D o n a t e
C o n t r i b u t e
● H e l p ● L e a r n t o e d i t ● C o m m u n i t y p o r t a l ● R e c e n t c h a n g e s ● U p l o a d f i l e
S e a r c h
Search
A p p e a r a n c e
● C r e a t e a c c o u n t ● L o g i n
P e r s o n a l t o o l s
● C r e a t e a c c o u n t ● L o g i n
P a g e s f o r l o g g e d o u t e d i t o r s l e a r n m o r e ● C o n t r i b u t i o n s ● T a l k
( T o p )
1 E t y m o l o g y
2 H i s t o r y
3 T y p e s
4 P r o t e c t e d g e o g r a p h i c a l s t a t u s ( P D O )
5 I n o t h e r l a n g u a g e s
6 S e e a l s o
7 R e f e r e n c e s
8 F u r t h e r r e a d i n g
T o g g l e t h e t a b l e o f c o n t e n t s
C a c i o c a v a l l o
2 0 l a n g u a g e s
● ا ل ع ر ب ي ة ● Б ъ л г а р с к и ● C a t a l à ● D e u t s c h ● E s p a ñ o l ● F r a n ç a i s ● 한 국 어 ● Հ ա յ ե ր ե ն ● B a h a s a I n d o n e s i a ● I t a l i a n o ● ע ב ר י ת ● L a t i n a ● م ص ر ى ● N e d e r l a n d s ● 日 本 語 ● Р у с с к и й ● S i c i l i a n u ● S u o m i ● У к р а ї н с ь к а ● V e p s ä n k e l ’
E d i t l i n k s
● A r t i c l e ● T a l k
E n g l i s h
● R e a d ● E d i t ● V i e w h i s t o r y
T o o l s
T o o l s
A c t i o n s
● R e a d ● E d i t ● V i e w h i s t o r y
G e n e r a l
● W h a t l i n k s h e r e ● R e l a t e d c h a n g e s ● U p l o a d f i l e ● S p e c i a l p a g e s ● P e r m a n e n t l i n k ● P a g e i n f o r m a t i o n ● C i t e t h i s p a g e ● G e t s h o r t e n e d U R L ● D o w n l o a d Q R c o d e ● W i k i d a t a i t e m
P r i n t / e x p o r t
● D o w n l o a d a s P D F ● P r i n t a b l e v e r s i o n
I n o t h e r p r o j e c t s
● W i k i m e d i a C o m m o n s
A p p e a r a n c e
F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
Caciocavallo Italian: [ˌkatʃokaˈvallo] pasta filata 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.
Etymology [ edit ]
The Italian name of the cheese caciocavallo a cavallo , i.e. straddling, upon a horizontal stick or branch.[1]
History [ edit ]
A sort of caciocavallo Hippocrates , emphasising the "Greeks' cleverness in making cheese".[2] Columella in his classic treatise on agriculture, De re rustica (35–45 CE), described precisely the methods used in its preparation, making it one of the oldest known cheeses in the world.[3] caciocavallo caciocavallo ragusano caciocavallo [4]
Many different types of caciocavallo prodotto agroalimentare tradizionale caciocavallo podolico caciocavallo di Castelfranco Apennines ) or caciocavallo di Godrano caciocavallo palermitano
Protected geographical status (PDO) [ edit ]
Caciocavallo silano Basilicata , Calabria , Campania , Molise and Apulia , and gained protected geographical status in 1993.[5]
In other languages [ edit ]
Albanian : kaçkavall ; Bosnian : kačkavalj ; Bulgarian : кашкавал kashkaval ; Romanian : cașcaval ; Serbian : качкаваљ /kačkavalj ; Sicilian : caciucavaddu ; Turkish : kaşkaval /kaşar ; Hebrew : קשקבל , kashkaval ; Greek : κασκαβάλι , kaskavali , κασέρι kaseri ; Arabic : قشقوان , kashkawane
Although the names are similar, each of these local speciality cheeses is different from both caciocavallo silano
See also [ edit ]
Caciocavallo at Wikimedia Commons
References [ edit ]
^ Carr, Sandy (1981). The Simon and Schuster pocket guide to Cheese . New York: Simon and Schuster. p. 84. ISBN 0-671-42475-0 OCLC 7459647 .
^ "I formaggi storici di nicchia in Sicilia: aspet on ti produttivi e di mercato" (PDF) (in Italian). December 2007. p. 62. Archived from the original (PDF) on 2 April 2012. Retrieved 22 September 2011 .
^ "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 .
Further reading [ edit ]
Cianflone, Eugenio (2013). "John Ray and Caciocavallo Cheese". Notes and Queries . 60 1 ): 84–85. doi :10.1093/notesj/gjs219 .
R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Caciocavallo&oldid=1221077807 " C a t e g o r i e s : ● A n c i e n t d i s h e s ● C o w ' s - m i l k c h e e s e s ● S h e e p ' s - m i l k c h e e s e s ● S t r e t c h e d - c u r d c h e e s e s ● C h e e s e s w i t h d e s i g n a t i o n o f o r i g i n p r o t e c t e d i n t h e E u r o p e a n U n i o n ● I t a l i a n p r o d u c t s w i t h p r o t e c t e d d e s i g n a t i o n o f o r i g i n ● C u i s i n e o f S i c i l y ● C u i s i n e o f C a l a b r i a ● C u i s i n e o f A b r u z z o H i d d e n c a t e g o r i e s : ● C S 1 I t a l i a n - l a n g u a g e s o u r c e s ( it ) ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n m a t c h e s W i k i d a t a ● A r t i c l e s c o n t a i n i n g I t a l i a n - l a n g u a g e t e x t ● A r t i c l e s w i t h h R e c i p e s ● A r t i c l e s w i t h A d r m i c r o f o r m a t s ● P a g e s w i t h I t a l i a n I P A ● A r t i c l e s c o n t a i n i n g A l b a n i a n - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g B o s n i a n - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g B u l g a r i a n - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g R o m a n i a n - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g S e r b i a n - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g S i c i l i a n - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g T u r k i s h - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g H e b r e w - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g G r e e k - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g A r a b i c - l a n g u a g e t e x t ● C o m m o n s c a t e g o r y l i n k f r o m W i k i d a t a
● T h i s p a g e w a s l a s t e d i t e d o n 2 7 A p r i l 2 0 2 4 , a t 1 8 : 5 3 ( U T C ) . ● T e x t i s a v a i l a b l e u n d e r t h e C r e a t i v e C o m m o n s A t t r i b u t i o n - S h a r e A l i k e L i c e n s e 4 . 0 ;
a d d i t i o n a l t e r m s m a y a p p l y . B y u s i n g t h i s s i t e , y o u a g r e e t o t h e T e r m s o f U s e a n d P r i v a c y P o l i c y . W i k i p e d i a ® i s a r e g i s t e r e d t r a d e m a r k o f t h e W i k i m e d i a F o u n d a t i o n , I n c . , a n o n - p r o f i t o r g a n i z a t i o n . ● P r i v a c y p o l i c y ● A b o u t W i k i p e d i a ● D i s c l a i m e r s ● C o n t a c t W i k i p e d i a ● C o d e o f C o n d u c t ● D e v e l o p e r s ● S t a t i s t i c s ● C o o k i e s t a t e m e n t ● M o b i l e v i e w
Related media on Commons
