caciocavallo cheese [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 month
Found on http://www.encyclo.co.uk/visitor-contributions.php
Caciocavallo is a type of stretched-curd cheese made out of sheep`s or cow`s milk. It is produced throughout Southern Italy, especially mostly on the Apennine Mountains. Shaped like a tear-drop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind. ==Etymology== The Italian name of the cheese caciocavallo..
Found on http://en.wikipedia.org/wiki/Caciocavallo
Caciocavallo is an Italian traditional farmhouse and creamery stretched curd cheese made from cow's milk in southern Italy.
Found on http://www.probertencyclopaedia.com/browse/QC.HTM
Years ago, Provolone was transported via horseback to market. The common style for this cheese was Caciocavallo. This cheese style is long, slender and cylinder in shape, with a notch around the cylinder's top to accommodate a rope used to tie around the body of the cheese.
Found on http://www.eatwisconsincheese.com/cheese/Glossary.xhtml?fc=C
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