Caciocavallo is a type of pasta filata, or stretched-curd, cheese made from sheep's or cow's milk, produced throughout southern Italy, particularly in the Apennine Mountains and the Gargano peninsula. Shaped like a teardrop with a hard edible rind, it is similar in taste to aged southern Italian provolone cheese.
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Source Caciocavallo (Wikipedia)
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1. Caciocavallo (Wikipedia)
IntroductionQuote, Introduction
Caciocavallo (Italian: [ˌkatʃokaˈvallo]) is a type of pasta filata ('stretched-curd') cheese made out of sheep's or cow's milk.
2. Caciocavallo (Wikidata)
P495 (country of origin): ItalyQuote, P495 (country of origin): Italy
Italy
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