Cow's milk cheese from the toe of Italy's boot
Saturday, 23. September 2006
Caciocavallo (cah-cho-cah-VAH-lo) is one of the most widely used cheeses in southern Italy, but it is surprisingly uncommon here. Cheesemakers produce it throughout Puglia, Basilicata, Calabria, Campania and Molise, releasing it as a relatively young cheese for the table, a medium-maturity cheese for slicing and layering in baked pasta dishes, and a hard, aged cheese for grating.
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