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.
Facts
Origin Region Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
In the Other Atlases
- Also in Geography Atlas: Italy, originated there.
Sources
1. Caciocavallo (Wikipedia)
https://en.wikipedia.org/wiki/Caciocavallo (allergen)Quote, https://en.wikipedia.org/wiki/Caciocavallo (allergen)
Caciocavallo 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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