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]
Historyedit
A sort of caciocavallo was first mentioned around 500 BC by 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] 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.[4]
Typesedit
Many different types of caciocavallo exist in Italy, and several are recognised as prodotto agroalimentare tradizionale (PAT), such as 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).
^"Caciocavallo Silano DOP" (in Italian). Retrieved 22 September 2011.
^. Archived from the original on 11 September 2011. Retrieved 22 September 2011.
^Carr, Sandy (1981). The Simon and Schuster pocket guide to Cheese. New York: Simon and Schuster. p. 84. ISBN0-671-42475-0. OCLC 7459647.
^(PDF) (in Italian). December 2007. p. 62. Archived from the original (PDF) on 2 April 2012. Retrieved 22 September 2011.
^(PDF) (in Italian). Archived from the original (PDF) on 4 October 2011. Retrieved 22 September 2011.
Further readingedit
Cianflone, Eugenio (2013). "John Ray and Caciocavallo Cheese". Notes and Queries. 60 (1): 84–85. doi:10.1093/notesj/gjs219.
January 01, 1970
caciocavallo, italian, ˌkatʃokaˈvallo, type, pasta, filata, stretched, curd, cheese, made, sheep, milk, produced, throughout, southern, italy, particularly, apennine, mountains, gargano, peninsula, shaped, like, teardrop, similar, taste, aged, southern, italia. Caciocavallo Italian ˌkatʃokaˈvallo is a type of pasta filata 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 CaciocavalloWhole cheese and cut into piecesCountry of originItalySource of milkSheep cowCertificationPDO caciocavallo silano Related media on Commons Contents 1 Etymology 2 History 3 Types 4 Protected geographical status PDO 5 In other languages 6 See also 7 References 8 Further readingEtymology editThe 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 editA sort of caciocavallo was first mentioned around 500 BC by 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 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 4 Types editMany different types of caciocavallo exist in Italy and several are recognised as prodotto agroalimentare tradizionale PAT such as 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 editCaciocavallo 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 5 In other languages editAlbanian kackavall Bosnian kackavalj Bulgarian kashkaval kashkaval Romanian cașcaval Serbian kachkavaљ kackavalj Sicilian caciucavaddu Turkish kaskaval kasar Hebrew קשקבל kashkaval Greek kaskabali kaskavali kaseri kaseri Arabic قشقوان kashkawane Although the names are similar each of these local speciality cheeses is different from both caciocavallo silano and each other See also edit nbsp Italy portal nbsp Food portal nbsp Media related to Caciocavallo at Wikimedia Commons List of Italian cheeses List of stretch curd cheeses KashkavalReferences edit Caciocavallo Silano DOP in Italian Retrieved 22 September 2011 Caciocavallo Silano DOP Background Archived from the original on 11 September 2011 Retrieved 22 September 2011 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 editCianflone Eugenio 2013 John Ray and Caciocavallo Cheese Notes and Queries 60 1 84 85 doi 10 1093 notesj gjs219 Retrieved from https en wikipedia org w index php title Caciocavallo amp oldid 1221077807, wikipedia, wiki, book, books, library,
