1) Cheese for an Italian 2) Cheese in Italy 3) Cheesy bite in Italy 4) Cheesy bite from Italy 5) Cheesy bite to an Italian 6) Cheese from Italy 7) Cheesy bite for an Italian 8) Cheese to an Italian 9) Classic Italian cuisine 10) Classic Italian dish 11) Classic Italian chow 12) Classic Italian scran
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https://www.crosswordclues.com/clue/caciocavallo
Caciocavallo is a type of stretched-curd cheese made out of sheep`s or cow`s milk. It is produced throughout Southern Italy, particularly in 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 mean.....
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http://en.wikipedia.org/wiki/Caciocavallo
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 months). As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating. Caciocavallo is one of the pasta filata ty…...
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http://www.encyclo.co.uk/visitor-contributions.php
Caciocavallo is an Italian traditional farmhouse and creamery stretched curd cheese made from cow's milk in southern Italy.
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“Horse cheese.” A firm buffalo or cow’s milk cheese, so called because the globes of cheese resemble a horse’s saddlebags.
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https://garrubbo.com/italian-food/glossary/
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.
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https://www.encyclo.co.uk/local/21633
From southern Italy, caciocavallo (meaning “cheese on horseback”) comes from cow’s milk and has a mild, slightly salty flavor and firm, smooth texture when young (about 2 months). As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating. See more about Italian Cheese.
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https://www.italianfoodforever.com/italian-ingredient-glossary-a-to-n/
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