A semi-hard, mild-flavoured, slightly salty cheese from Puglia in Southern Italy, similar to Provolone. Made with either cow or sheep's milk, and from spun curd, it is pale yellow with a smooth edible rind and is gourd-shaped.
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[12]Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/caciocavallo.jpg?itok=ZKIDOzcr&description=Caciocavallo
[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/oles/revithada-sifnoy
[9] https://www.gourmed.net/syntages/oles/garides-me-lemoni-skordo-aromatika-kai-leyko-krasi
[10] https://www.gourmed.net/syntages/oles/almyro-keik-me-zampon-kai-elies
[11] https://www.gourmed.net/syntages/oles/fyllo-kai-psisimo-pitas
[12] https://www.gourmed.net/syntages/eykoles-syntages/kolokythokeftedes-apo-ti-messinia
