Английская Википедия:Caciocavallo
Шаблон:Short description Шаблон:Infobox cheese
Caciocavallo (Шаблон:IPA-it) 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 teardrop, 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.[1]
History
A sort of caciocavallo was first mentioned around 500 BC by Hippocrates, emphasising the "Greeks' cleverness in making cheese".[2] Columella in his classic treatise on agriculture, De re rustica (35–45 CE), described precisely the methods used in its preparation, making it one of the oldest known cheeses in the world.[3] Types of cheese with names similar to "caciocavallo" are common throughout the Balkans and southern Italy. In Sicily, the Ragusano DOP, known locally as "caciocavallo ragusano" had to drop the denomination "caciocavallo" in order to get DOP status.[4]
Types
Many different types of caciocavallo exist in Italy and several are recognized as Шаблон:Lang (traditional regional food product) like Шаблон:Lang (produced using only milk from the Podolica cattle breed), Шаблон:Lang (from Miscano valley in the Apennines) or Шаблон:Lang (often called Шаблон:Lang).
Protected geographical status (PDO)
Caciocavallo silano is made with cow's milk in designated areas of southern Italy, in the regions of Basilicata, Calabria, Campania, Molise, and Apulia, and gained protected geographical status in 1993.[5]
In other languages
Шаблон:Lang-sqШаблон:Spaces;
Шаблон:Lang-bsШаблон:Spaces;
Bulgarian: Шаблон:Lang Шаблон:LangШаблон:Spaces;
Шаблон:Lang-roШаблон:Spaces;
Шаблон:Lang-sr/Шаблон:LangШаблон:Spaces;
Шаблон:Lang-scnШаблон:Spaces;
Шаблон:Lang-trШаблон:Spaces/Шаблон:LangШаблон:Spaces;
Шаблон:Lang-he Шаблон:LangШаблон:Spaces;
Шаблон:Lang-el Шаблон:LangШаблон:Spaces, Шаблон:Lang Шаблон:LangШаблон:Spaces;
Шаблон:Lang-ar Шаблон:Lang.
Even though the names are similar, each of these local speciality cheeses is different from both caciocavallo silano and each other.
See also
Шаблон:Portal Шаблон:Commons category-inline
References
Further reading
- Английская Википедия
- Ancient dishes
- Cow's-milk cheeses
- Sheep's-milk cheeses
- Stretched-curd cheeses
- Cheeses with designation of origin protected in the European Union
- Italian products with protected designation of origin
- Cuisine of Sicily
- Cuisine of Calabria
- Cuisine of Abruzzo
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- Страницы с телепортом
- Википедия
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