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	Mozzarellaonline.it \| Italian Cheese Factory, Original Italian Mozzarella. Made in Italy. Mozzarella, Mozzarella for ...
		Mozzarella, Mozzarella for pizza, fused cheese, formaggio, scamorza cheese and caciocavallo cheese.
		Caciocavallo cheese is certainly one of the most popular and widely used cheese in Italy.
		Creamy yellow on the inside, Caciocavallo has an external crust that ranges in color from eggshell yellow to pale brown depending on the length of the aging process.
	www.mozzarellaonline.com /English/caciocavallo.html (172 words)

	caciocavallo cheese - Allrecipes
		From southern Italy, caciocavallo (meaning "CHEESE on horseback") is said to date back to the 14th century, and believed by some to have originally been made from mare's milk.
		Today's caciocavallo comes from cow's milk and has a mild, slightly salty flavor and firm, smooth texture when young (about 2 months).
		Caciocavallo is one of the pasta filata types of CHEESEs (like PROVOLONE and MOZZARELLA CHEESE), which means it has been stretched and shaped by hand.
	allrecipes.com /howto/caciocavallo-cheese/detail.aspx (155 words)

	Caciocavallo
		Il Caciocavallo Silano è, senza alcun dubbio, fra i più antichi e tipici formaggi a pasta filata del Mezzogiorno d'Italia.
		Il Caciocavallo Silano, che viene venduto in forme intere o in pezzi preconfezionati, va conservato, ancora avvolto nell’incarto d’acquisto o in carta argentata, in luogo fresco e asciutto o in frigorifero.
		La produzione del Caciocavallo Silano inizia con la coagulazione del latte fresco di vacca, a una temperatura di 36-38°C, usando caglio di vitello o di capretto.
	www.milkonline.com /fiera/cheese/caciocavallo.htm (767 words)

	Gourmet Paths: Products (Site not responding. Last check: 2007-11-03)
		Caciocavallo is a typical product of Southern Italy that is made of "pasta filata"(ropy cheese dough): when the curd is ropy it is cut in parts of two or three kilos.
		In Italian Caciocavallo means horse-cheese: this name is probably due to the fact that two cheeses are bound togheter and seasoned hanged on an horizontal bar, as if they are riding on horseback.
		Caciocavallo di Ariano Irpino is obtained using the milk of cows bred on grazing grounds of a 1000 meter altitude plateau, near the village of Ariano Irpino (100 kilometers from Naples).
	www.agritour.net /gourmet/taste/caciocavallo.html (144 words)

	WWW.RAGUSANODOP.COM - FORMAGGIO RAGUSANO DOP - RAGUSA - SICILIA - ITALIA
		Il caciocavallo "Ragusano" è il prodotto più conosciuto del territorio ibleo.
		Caciocavallo of Ragusa, is the most popular product of Iblean territory.
		Pasture changes according to latitude, in fact Caciocavallo that comes from the mountains of Ragusa, is more esteemed than the other of the hill zones.
	www.teknadocnetwork.com /web/ragusanodop/p1.html (592 words)

	Food: Ingredients: Caciocavallo
		Young Caciocavallo makes an outstanding table cheese, while aged versions are used both for the table and for grating.
		Also an ideal cooking cheese, Caciocavallo melts swiftly and evenly into pastas or pies, and will create a smooth, savory blanket over baked or grilled vegetables.
		Caciocavallo should be kept in the lower part of the refrigerator or in a cool pantry.
	www.italiancookingandliving.com /food/essentials/caciocavallo.html (348 words)

	Enoturismo prodotti - caciocavallo
		Se qualcuno ci parla di caciocavallo subito ci viene in mente il formaggio dalla forma a fiaschetto, lunga e arrotondata.
		Il caciocavallo Ragusano si ottiene esclusivamente da latte di mucca ed è conosciuto anche con il nome di Quattrofacce, per la somiglianza con un mattone, o Scaluni, per la particolare forma a scalino.
		Il nome Ragusano deriva dalla zona di produzione, mentre il termine caciocavallo proviene dall’espressione dialettale siciliana a cavaddu, che significa a cavallo.
	www.enotour.net /prodotti/ragusano.htm (536 words)

	Caseificio Di Pasquo - Il Caciocavallo
		Caciocavallo is a ripe cheese made of fun milk pastry, derived from the mixture of cow milk, rennet, milk enzymes and salt.
		Caciocavallo is made of certified milk in conformity with CEE regulations in force.
		The women, who work there, will finish caciocavallo and, with clever movements give shape of a "goatee", which characterize the typical shape of caciocavallo agnonese.
	www.caseificiodipasquo.com /eng/caciocavallo.htm (519 words)

	Cow's milk cheese from the toe of Italy's boot
		Caciocavallo (cah-cho-cah-VAH-lo) is one of the most widely used cheeses in southern Italy, but it is surprisingly uncommon here.
		Caciocavallo Silano is a DOP (name protected) cheese, so it must be made according to the DOP regulations, which, curiously, allow for production well beyond the Silano.
		Many Caciocavallo producers make their cheese in a fat pear shape with a neck or topknot where the rope is tied.
	www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2006/09/22/WIGP8L7TLV1.DTL&feed=rss.wine (546 words)

	Sicilian Cheeses - Best of Sicily Magazine
		Its taste, though sharp, is often less pungent and dry than that of Caciocavallo, despite a distinctive flavour and texture (it crumbles and flakes easily).
		Caciocavallo is made from cow's milk, though its cryptic name literally means "horse cheese" --the Sicilian word "cacio" sharing the same root as casein while "cavallo" means horse.
		Caciocavallo is a good complement to stronger wines, and widely used for grating over pasta.
	www.bestofsicily.com /mag/art87.htm (1086 words)

	About "caciocavallo" Ragusano
		The "Caciocavallo" is a "pasta filata " cheese, made with cow milk using lamb and kid rennet.
		Its colour is golden yellow or straw- coloured and the cheese - rind is spread with olive-oil.
		The flavour is agreeable, sweet, soft and not strong, during the early months of the seasoning, after a time the "caciocavallo" becomes spicy.
	www.scollo.it /conoscereilformaggio_e.html (367 words)

	Sapori e Dintorni - Conad (Site not responding. Last check: 2007-11-03)
		Il Caciocavallo Silano, infatti, viene tuttora prodotto secondo la ricetta tradizionale, facendo maturare e “filare” la pasta in acqua bollente per saggiarne l’elasticitÃ e poi immergendo le forme ottenute, precedentemente raffreddate, in salamoia.
		Il caciocavallo Ã¨ un formaggio di latte vaccino coagulato grazie al caglio (acido estratto dallo stomaco del vitello).
		Il curioso nome del caciocavallo deriva dalla tradizionale legatura a coppie, che consente di metterlo a stagionare “a cavallo” di una pertica.
	www.saporiedintorni.it /lineaprodotti/prodotto_2.htm (307 words)

	INTERMEDIATRADE.IT - SOLUZIONI GLOBALI PER L'EXPORT
		The so called "Caciocavallo Silano" is a semi-hard and pulled curd cheese, made from cow’s fresh milk...
		The names "Caciocavallo Silano" are derived from the geographical name of the plateau of Sila, a name which has prevailed due to long use in the area of production and in the consumer markets.
		The name Caciocavallo is derived from the established technique of maturing the product which involves placing two cheeses tied together astride a support.
	www.intermediatrade.it /eng/schede/dettaglio.asp?id=162 (367 words)

	ricette - consorzio di tutela formaggio caciocavallo silano (Site not responding. Last check: 2007-11-03)
		Tagliate il Caciocavallo Silano a fette di medio spessore e passatele prima nelle uova frullate e poi nel pangrattato.
		Quindi immergetevi le fette di Caciocavallo Silano impanate e fate cuocere a fiamma bassa.
		Aggiungete i pomodori tagliati a pezzettini ed il Caciocavallo Silano tagliato a cubetti.
	www.caciocavallosilano.net /ricette.htm (288 words)

	Volpetti \| Our products \| Cheeses (Site not responding. Last check: 2007-11-03)
		Caciocavallo is a typical product of Southern Italy produced according to the "pasta filata" method.
		After the coagulation of the milk, the dough is cut in small stripes and hot water is then added so that the dough starts melting.
		In the "drunken" version the Caciocavallo has undergone a three months aging in pressed grapes.
	www.fooditaly.com /prodotti.asp?idgl1=5&c=Cheeses (419 words)

	Fior di Lucania, on line purchase of the cheese, Cheese, cheese, Cheeses, cheeses, Caciocavallo, Burrate, Burratine, ... (Site not responding. Last check: 2007-11-03)
		The Caciocavallo Silano cheese is no doubt among the most traditional and typical cheeses from Southern Italy.
		You can recognize the original Caciocavallo Silano cheese by the symbol, a pine tree, marked on it in order to distinguish it from the great number of cheeses, availing themselves improperly of the name “caciocavallo”, since they are chiefly made with imported curd.
		To produce 1 Kg of Caciocavallo Silano cheese are usually needed about ten liters of fresh milk and its nutritional value (100 g.
	www.fiordilucania.it /PageEngl/ApprCacioEngl.htm (449 words)

	La Cucina Italiana On Line - World Edition - Glossario
		One version, made in Ragusa from a blend of cow's and lamb's milk, exhibits a strong flavor after prolonged aging and is used, grated, in many typical Sicilian dishes.
		It could be the name had to do with an early cheese tax with a stamp in the form of a horse.
		But most likely caciocavallo is simply a variant of a very similar Turkish cheese called "qasqawal".
	www.cucinait.com /cucinait/WorldEdition/Glossary/Glossary_6619.htm (192 words)

	Travel-Italy.com \| Community
		Caciocavallo Podolico takes its name from the Podolico cows, the only breed native to southern Italy, the only cheese in Italy which is not -- cannot be -- industrially produced.
		Caciocavallo, the most typical southern Italian cheese, takes its name from its method of production.
		Caciocavallo Podolico almost became extinct, since the milk from Podolico cows were excluded from EU milk quotas.
	www.travel-italy.com /community/feature_articles/podolico.php (290 words)

	igourmet Caciocavallo DOP - Traditional - Cooking.com (Site not responding. Last check: 2007-11-03)
		Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback.
		Caciocavallos are gourd-shaped and come to us in pairs, tied together by a rope that loops around the "neck" of each cheese.
		After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds.
	www.cooking.com /products/shprodde.asp?SKU=408351 (270 words)

	Discoveritalia - Itineraries - Terme Luigiane: Products
		It is a medium hard cheese, whose flavour changes from sweet to chilly, depending upon the seasoning period.
		At the beginning, the caciocavallo was a summer product, produced with a very accurate handmade technique, because the cheese had to be preserved as much as possible.
		The caciocavallo of Sila, with its unique taste, mildly chilly, gains an excellent flavour with the seasoning, thanks to the climate of the majestic mountains of the Sila area, and it has a high nutritional value.
	www.discoveritalia.it /iwe/prodotti.asp?lingua=en&IDidea=23 (370 words)

	Saputo.ca, cheese (Canada)
		With its characteristic gourd or pear shape, Caciocavallo (an Italian word meaning "gentleman's coin purse") is a stringy cheese that is still moulded by hand.
		The cheese is suspended in a special fermenting room for several hours before being packaged while still hanging in the air.
		Traditional Caciocavallo is yellowish, while the smoked version has a brownish exterior.
	www.saputo.com /corpo/client/en/cons/Fromages/parlons.asp?id=149&cat=4 (171 words)

	Formaggi tipici italiani: Caciocavallo Silano - Caprino Trentino
		Caciocavallo Silano DOP - Caratteristiche e fasi di produzione
		Il Caciocavallo Silano DOP è un formaggio semiduro, a pasta filata, prodotto con latte di vacca di diverse razze, tra cui la podolica, una tipica razza autoctona delle aree interne della Campania.
		Il caciocavallo silano si accompagna molto bene con vini rossi d’annata, con Fiano di Avellino o Greco di Tufo, e piatti tipici a base di carne rossa e funghi.
	www.agraria.org /prodottitipici/caciocavallosilanocaprinotrentino.htm (447 words)

	Caciocavallo
		Il Caciocavallo affumicato presenta un sapore aromatico dovuto ai composti provenienti dal fumo.
		La denominazione " Caciocavallo " trae origine o dall'uso di appendere ad asciugare i formaggi, legati in coppia, a cavallo di una trave, oppure dal fatto di modellare la pasta " a cavalluccio".
		Si tratta di un prodotto che presenta una forma allungata con due testine opposte, di cui una di dimensioni maggiori (diametro massimo 5-6 cm, altezza 10-12 cm,peso 500 gr.).
	www.isa.av.cnr.it /PRODTIP/PRODOTTI/ITA/0ACM.HTM (1096 words)

	About Caciocavallo
		Equally simple though enticing are DeMane's antipasti (e.g., Sautéed Cerignolo Olives with Fennel and Mint) and contorni, such as Potato and Sweet Pepper Gatto, Calabrian Style (made with vermouth, pecorino and caciocavallo cheeses).
		The most popular theory is that the name has nothing to do with a horse, rather that Caciocavallo is a copy of an ancient Turkish cheese called qasqawal.
		The origins of the name notwithstanding, Caciocavallo is a traditional pasta filata (stretched curd) cheese made from cow's milk.
	www.opencoffee.com /caciocavallo.htm (200 words)

	Recipe: Tummàla (Sicily) - Festive Baked Rice
		The cheeses, Pecorino Pepato, Caciocavallo, and fresh Mozzarella can be found in Italian markets or gourmet cheese shops.
		The Mozzarella is used in place of fresh Tuma, a fresh pecorino cheese which is only found at the source of production, so it’s not available in this country, although a young Tuma between 3 months and 6 months old is sold here and found in Italian markets.
		Caciocavallo is a spun-curd cow’s milk cheese and can be replaced with Provolone.
	www.cliffordawright.com /recipes/tummala.html (780 words)

	[No title] (Site not responding. Last check: 2007-11-03)
		Con il Decreto del Presidente del Consiglio dei Ministri del 10 maggio 1993, il Caciocavallo Silano ha ricevuto il riconoscimento della denominazione di Origine e di recente ha ottenuto l'ambita D.O.P. (Denominazione di Origine Protetta) europea entrando così nel gotha dei prodotti fregiarsi dei marchi di tutela comunitaria.
		Il "Caciocavallo Silano", formaggio sano e genuino, è ricco di vitamine, sali minerali, proteine e, per le sue spiccate qualità nutritive, è particolarmente indicato nella dieta dei bambini, degli sportivi e degli anziani.
		di "Caciocavallo Silano" occorrono circa dieci litri di latte fresco ed il suo valore nutritivo, per 100 gr.
	web.tiscali.it /l_incanto/caciocavallo_silano.htm (138 words)

	Eggplant Pasta Timbale
		In Sicily, this is made with caciocavallo, semifirm cow's milk cheese sold in a pear-shaped casing.
		Some historians think the cheese was originally made with mare's milk, while others say that it was once transported on horseback suspended from poles.
		Caciocavallo is similar to provolone, which can be substituted, or use Pecorino Romano.
	www.dvo.com /recipe_pages/italy/Eggplant_Pasta_Timbale.html (645 words)

	CheeseNet (Site not responding. Last check: 2007-11-03)
		It is prepared much the same as Provolone; it is ripened for 3 months for a table cheese or 6 months for a grating version.
		In Italy, the expression "to end up like Caciocavallo" means to be hanged.
		The light brown-colored Castellano has a strong flavor and is encased in a grey rind.
	www.cheesenet.info /cheesenet/wci.asp?action=country&ID=11 (294 words)

	Sicily 2003: Travel Writing&Photojournalism
		Caciocavallo Caciocavallo is a cow’s milk cheese that can be eaten as a table cheese when young.
		Traditionally, the cheese is shaped in balls that are tied together, two by two, with raffia.
		Aged caciocavallo is grated and served with pasta as Parmesan is used on the Italian mainland.
	www.umass.edu /journal/sicilyprogram/sicilianpantry.html (1910 words)

	Cooks.com - Recipes - Caciocavallo Cheese
		Korea's favorite food, kim chee, is a condiment made by pickling vegetables such as radishes...
		Results 1 - 1 of 1 for caciocavallo cheese.
		with the thinly sliced caciocavallo or provolone, sprinkle the...
	www.cooks.com /rec/search?q=caciocavallo+cheese (59 words)

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