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Topic: Caciocavallo cheese

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	Encyclopedia
		[kah-choh-kuh-VAH-loh] 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), which means it has been stretched and shaped by hand.
	web.foodnetwork.com /food/web/encyclopedia/termdetail/0,7770,836,00.html (146 words)

	The History of Cheese - Chapter 3 (Site not responding. Last check: 2007-10-24)
		Cheddar cheese is one of the kings of cheese; it is pale coloured, mellow, salvy, and, when good, resembling a hazelnut in flavour.
		Cartwheels well over a hundred years old are still kept in cheese cellars (as common in Switzerland as wine cellars are in France), and it is said that the rank of a family is determined by the age and quality of the cheese in its larder.
		But that cheese was Paradise; and the flask was emptied, and a wood dove cooing made you think that the flask's contents were in a crystal goblet instead of an enamel cup...
	www.brainypedia.com /cheese/index3.html (4449 words)

	Sicily - Agrigento - Caltanissetta - Catania - Enna - Messina - Palermo - Ragusa - Siracusa - Trapani
		Remember that Italians don't sprinkle cheese over pasta dishes made with fish or other seafood.
		Just before serving, mix in the cheese and chopped parsley, and salt and pepper to taste.
		This typically Sicilian salad is excellent as a side dish, or a separate course leading into dessert.
	www.italiancook.ca /Sicilia.htm (3094 words)

	Allrecipes \| Cook's Encyclopedia (Site not responding. Last check: 2007-10-24)
		Caciocavallo is one of the pasta filata types of cheeses (like PROVOLONE and...
		Though now produced in England, Caerphilly gets its name from the village in Wales where it was first made; it was the traditional lunch of Welsh miners.
		It is said to have been created in 1924 by Italian chef Caesar Cardini, who owned a restaurant in Tijuana, Mexico.
	allrecipes.com /advice/ref/ency/31.asp (704 words)

	Reference Wordsmith
		CHEESE: solid form of ripened curds of soured milk
		Gorgonzola: blue cheese made from cow's milk (Italy)
		processed cheese: made by melting, blending, and freq.
	www.reference-wordsmith.com /samples.html (7061 words)

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