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caciocavallo
Caciocavallo (:ˌkatʃokaˈvallo) 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 and in the Gargano peninsula. 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'' literally means "horse cheese" and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal stick or branch; however, it is more likely that the name derives from Latin
*''cascabellus'' with the meaning of "() bell" for its shape of a hanging ball; compare Spanish "(cascabel )" = "sleigh bell, rattle"
.〔(【引用サイトリンク】url=http://it.wiktionary.org/w/index.php?title=caciocavallo )〕〔(【引用サイトリンク】url=http://www.pianodellaspina.it/ita/index.php?option=com_content&view=article&id=81&Itemid=86 )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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