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Caciocavallo
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| Caciocavallo | |
|---|---|
 Whole cheese and cut into pieces | |
| Country of origin | Italy |
| Source of milk | Sheep, cow |
| Certification | PDO (caciocavallo silano) |
 Related media on Commons | |
Caciocavallo (Italian: [ˌkatʃokaˈvallo]) is a type of pasta filata ('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
[edit]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
[edit]A sort of caciocavallo was first mentioned around 500 BCE 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
[edit]Many different types of caciocavallo exist in Italy, and several are recognised as prodotti agroalimentari tradizionali (PAT), such as caciocavallo podolico (produced using only milk from the Podolica cattle breed), caciocavallo di Castelfranco (from Miscano Valley in the Apennines) or caciocavallo di Godrano (often called caciocavallo palermitano).
Protected geographical status (PDO)
[edit]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
[edit]Albanian: kaçkavall ;
Bosnian: kačkavalj ;
Bulgarian: кашкавал, kashkaval ;
Romanian: cașcaval ;
Serbian: качкаваљ/kačkavalj ;
Macedonian: кашкавал ;
Sicilian: caciucavaddu ;
Turkish: kaşkaval /kaşar ;
Hebrew: קשקבל, kashkaval ;
Greek: κασκαβάλι, kaskavali , κασέρι, kaseri ;
Arabic: قشقوان, kashkawane.
Japanese: カチョカバロ kachokabaro.
Although the names are similar, each of these local speciality cheeses is different from both caciocavallo silano and each other.
See also
[edit]
Media related to Caciocavallo at Wikimedia Commons
References
[edit]- ^ "Caciocavallo Silano DOP" (in Italian). Archived from the original on 20 January 2021. Retrieved 22 September 2011.
- ^ "Caciocavallo Silano DOP - Background". Archived from the original on 11 September 2011. Retrieved 22 September 2011.
- ^ Carr, Sandy (1981). The Simon and Schuster pocket guide to Cheese. New York: Simon and Schuster. p. 84. ISBN 0-671-42475-0. OCLC 7459647.
- ^ "I formaggi storici di nicchia in Sicilia: aspet on ti produttivi e di mercato" (PDF) (in Italian). December 2007. p. 62. Archived from the original (PDF) on 2 April 2012. Retrieved 22 September 2011.
- ^ "Disciplinare di produzione della Denominazione di Origine Protetta "Caciocavallo silano"" (PDF) (in Italian). Archived from the original (PDF) on 4 October 2011. Retrieved 22 September 2011.
Further reading
[edit]- Cianflone, Eugenio (2013). "John Ray and Caciocavallo Cheese". Notes and Queries. 60 (1): 84–85. doi:10.1093/notesj/gjs219.
Caciocavallo
View on Grokipediafrom Grokipedia
Origins
Etymology
The name Caciocavallo derives from the Italian words cacio, meaning "cheese" and originating from the Latin caseus, and cavallo, meaning "horse" and stemming from the Latin caballus, literally translating to "cheese on horseback."[3] This etymology is linked to historical practices among shepherds in southern Italy, where pairs of cheeses were tied together with cord and slung over wooden beams or horse saddles for transport and drying, evoking the image of a saddle or a cheese "riding" a horse.[4][5] One prominent theory points to the custom of hanging the fresh forms in pairs across a horizontal beam during maturation, a method described in 16th-century Italian agricultural writings that highlighted the cheese's distinctive suspension.[6] Dialectal variations reflect regional linguistic evolution, with the cheese known as cascavaddu or cosacavaddu in Sicilian and casucavaḍḍu in Neapolitan, terms that preserve the core "cheese-horse" compound while adapting to local phonetics.[7][8] Cultural legends further illustrate the name's evocative power, recounting how shepherds during transhumance—seasonal migrations of livestock across southern Italy's rugged terrains—would secure the pear-shaped cheeses to packhorses, allowing them to "ride" alongside the herds as they traveled between pastures.[9] These anecdotes, passed down through oral history, emphasize the cheese's portability and the ingenuity of nomadic cheesemakers.History
The origins of Caciocavallo cheese trace back to ancient times, with mentions of advanced cheese-making techniques appearing in the writings of Hippocrates around 500 BCE, highlighting the Greeks' expertise in cheesemaking. This technique, involving the stretching of heated curd, originated in ancient Greece and was adopted by the Romans, who spread its production to the Greek colonies in Magna Graecia, the southern regions of Italy including areas that would become Calabria, Basilicata, and Puglia. These early forms laid the foundation for the cheese's development as a durable product suited to the pastoral lifestyles of the Mediterranean.[1][10] During the medieval and Renaissance periods, Caciocavallo gained prominence in southern Italy, with records from 1412 showing it listed in official price documents in Palermo, Sicily, where merchants distinguished between younger "caciovacchino" and matured "caciocavallo" varieties. Agricultural writings from the 16th century further document its production, emphasizing its role among shepherds practicing transhumance in the Apennine mountains, where nomadic herders transported cheese forms tied in pairs across wooden beams or horseback for aging during seasonal migrations. This method not only preserved the cheese but also integrated it into the cultural and economic fabric of rural communities in regions like the Sila plateau and Lucanian highlands.[11][12] In the 19th and 20th centuries, Caciocavallo's production evolved with broader agricultural changes in southern Italy, seeing increased output through early mechanization and cooperative dairies that scaled traditional methods while maintaining artisanal elements. Post-World War II, it received formal recognition as a traditional agro-food product (Prodotto Agroalimentare Tradizionale, or PAT) in Basilicata, Calabria, and Puglia, underscoring its enduring role in local economies and cuisines amid Italy's post-war recovery and rural revitalization efforts. Key milestones include its designation as a Protected Designation of Origin (PDO) cheese, Caciocavallo Silano, in 1996, which protected its regional authenticity, and ongoing preservation initiatives, such as the Slow Food Presidium for the rare Podolico variant made from indigenous Podolica cow milk. Recent research, including a 2023 study on Caciocavallo Podolico Lucano, has analyzed its chemical composition, antioxidant properties, and nutritional benefits, supporting efforts to safeguard this heritage cheese against modern industrial pressures.[13][14][15]Production
Ingredients
Caciocavallo cheese is primarily produced using whole raw cow's milk sourced from dairy cows raised in the defined geographical areas of southern Italy, including Calabria, Campania, Molise, Puglia, and Basilicata, where at least 50% of the animals' dry matter feed originates from the region to ensure quality and terroir influence.[16] The milk may be thermized at up to 58°C for 30 seconds to reduce microbial load while preserving traditional characteristics, and it typically exhibits a fat content of 3.5-4.5%, varying by cow breed and seasonal pasture conditions in the southern Italian highlands.[17] Breeds commonly used include native bovines such as Podolica, along with Bruna, Alpina, Frisona, Pezzata, and their crosses, which contribute to the milk's protein and fat profile suitable for stretched-curd production.[16][18] Traditional recipes employ natural whey starter cultures derived from the previous day's production in the same facility to initiate fermentation, alongside calf or kid rennet paste for coagulation at 36-38°C, ensuring a firm curd without synthetic additives.[16] No preservatives are used in authentic formulations, maintaining purity and allowing natural microbial development.[19] Salt is added during the brining stage post-stretching, with water used for the brine solution, both sourced locally to complement the cheese's composition.[16] For the PDO-designated Caciocavallo Silano, the composition is strictly limited to 100% cow's milk, salt, and animal rennet, excluding any other milks or non-traditional elements.[19] While regional variants outside PDO regulations occasionally incorporate buffalo or sheep milk for distinct flavors, cow's milk remains dominant in standard production, adhering to historical practices in southern Italy.[20] Seasonal variations in pasture grazing affect milk quality, with spring and summer feeds enhancing fat and nutrient levels from wild herbs in the highlands.[17]Manufacturing Process
The manufacturing process of Caciocavallo cheese, a traditional pasta filata variety, begins with coagulation of fresh cow's milk—typically raw and sourced from no more than four consecutive milkings—heated to 36–38°C in copper cauldrons or wooden vats.[21][22] Calf or kid goat rennet paste is added to initiate clotting, forming a firm curd within about 30–40 minutes.[1][23] Once set, the curd is cut into small pieces approximately the size of rice grains using traditional wooden tools like paddles in a tina (wooden vat), then gently stirred and heated to 43–50°C to expel whey through syneresis and develop acidity.[21][22] The curd grains settle at the bottom of the vat, allowing partial whey drainage; this whey is often retained as a natural starter culture for future batches due to its lactic acid bacteria content.[21][25] The curd mass is then collected into blocks or bundles and allowed to acidify further for several hours at ambient temperature. For the signature stretching phase, these blocks are immersed in hot water at 80–90°C and manually kneaded and pulled by hand—using wooden hooks or paddles—until the curd transforms into a glossy, elastic, fibrous paste characteristic of pasta filata cheeses.[21][1][22] Skilled artisans shape the hot paste by hand into the iconic pear- or spindle-like form, narrowing the top end to create a "neck" for suspension, then secure it with a vegetable fiber cord or rope tied into a loop.[21][1] No wooden molds are typically used for final forming, relying instead on manual expertise to achieve uniformity.[26] The formed cheeses, weighing 1–2.5 kg each, are immediately immersed in a saturated saltwater brine for a period varying by weight, but not less than 6 hours and typically up to 48 hours, to impart salt and initiate surface preservation.[21][23] They are then removed and air-dried for 2–3 days in a cool, well-ventilated room, hung from wooden beams or racks via their cords, allowing a thin rind to form while excess moisture evaporates.[21][26] In artisanal production, wooden tools like vats and paddles are cleaned manually with hot water and salt to maintain hygiene, fostering beneficial microbial ecosystems, whereas industrial settings employ stainless steel equipment for automated sanitation and stricter pathogen control to meet modern regulations.[27][28]Characteristics
Appearance and Texture
Caciocavallo cheese features a distinctive teardrop or pear-shaped form, typically measuring 20-30 cm in length and weighing 1-2.5 kg per individual piece. These forms are often tied together in pairs using a cord looped around the narrower "neck" or head, allowing them to be hung horizontally on wooden beams during the ripening process, a method that contributes to their uniform maturation.[29][30][21] The rind is thin and smooth, exhibiting a straw-yellow to yellowish-brown hue that intensifies and may darken with prolonged aging or optional smoking treatments. It often bears subtle indentations from the tying cords and may display small eyes or minor cracks arising from the pasta filata stretching technique, though the surface remains relatively uniform without excessive irregularities.[16][31][32] The interior paste is compact and homogeneous, featuring very small, scattered eyes but lacking large holes, which underscores its dense structure. In younger varieties, the texture is firm yet elastic, providing a supple mouthfeel; with extended maturation, it hardens and develops a more granular consistency due to proteolysis and moisture loss. Aged forms may show surface mold as a natural indicator of ripening, accompanied by an overall weight reduction of 20-30% from drying.[16][33]00117-9/fulltext)Flavor and Aroma
Caciocavallo cheese, particularly in its younger stages of ripening (up to 3 months), exhibits a mild and buttery flavor with subtle tanginess derived from lactic acid notes. The aroma is reminiscent of fresh milk and hay, reflecting the influence of the cow's diet on volatile compounds. This profile is supported by a pH range of approximately 5.2 to 5.4, which contributes to the cheese's balanced acidity without overpowering sharpness.[34][35][9] As the cheese ages beyond 6 to 12 months, its flavor evolves into sharper, nutty characteristics, often with hints of dried fruit and subtle umami depth, driven by the breakdown of proteins and fats into bioactive peptides and free amino acids. Volatile compounds such as aldehydes (e.g., nonanal and 2-octenal) play a key role in this complexity, enhancing aromatic layers including lactic and yeast notes. Some variants develop smoky undertones, particularly those from confined feeding systems or traditional smoking processes, though pasture-raised versions tend to have reduced smokiness.[36][34][37] Terroir significantly influences these sensory traits, with southern Italian pastures rich in wild herbs and plant biodiversity imparting earthier, aromatic nuances from higher polyunsaturated fatty acids in the milk. Herb additions in certain regional variants further accentuate spicy or herbal aromas. Sensory evaluations highlight balanced saltiness at 1.5 to 2.5% on a dry matter basis, contributing to savoriness without excess, alongside low bitterness levels (typically below 4 on a hedonic scale), distinguishing it from sharper profiles. Compared to provolone, Caciocavallo offers an earthier depth due to its pasture-derived volatiles, providing a more robust and multifaceted experience.[34][36][38][39][40]Varieties
Caciocavallo Silano
Caciocavallo Silano is the standardized Protected Designation of Origin (PDO) variant of the traditional Italian cheese, officially registered by the European Union in 1996 under Commission Regulation (EC) No 1263/96 of 1 July 1996.[41] It must be produced exclusively using raw or thermized whole cow's milk sourced from certified regions in southern Italy, including specific municipalities in Calabria, Basilicata, Campania, Molise, and Puglia, ensuring a direct link to the geographical area with its historical cheesemaking traditions.[42] The production adheres to strict norms outlined in the product's disciplinare di produzione, emphasizing artisanal methods without mechanical aids. Coagulation occurs at 36-38°C using natural rennet from calves or kids, followed by curd maturation and mandatory hand-stretching of the pasta filata in hot water near boiling temperature to achieve the characteristic elastic texture. No additives are permitted beyond rennet and salt, with salting done in brine for at least six hours; the cheese is then shaped, dried, and aged for a minimum of 30 days in controlled environments to develop its qualities. Forms typically weigh between 1 and 2.5 kg, presenting a uniform pear-like or truncated-conical shape, often tied with cord for hanging during maturation.[42][43] Quality controls are enforced through EU regulations, including mandatory traceability via a unique identification number imprinted by the Consorzio di Tutela del Formaggio Caciocavallo Silano, which oversees compliance from milk sourcing to labeling. Annual production has averaged around 1,200 tons in recent years (2019–2024), varying from 932 to 1,433 tons.[44][42] The cheese exhibits distinct features such as a thin, smooth straw-yellow rind; a compact, straw-colored paste with occasional small eyes; and a flavor profile ranging from mild and delicate in younger specimens to sharp and aromatic after extended aging, providing consistent sensory attributes tied to its terroir.Regional Variants
Caciocavallo Podolico, a specialized variant produced in the regions of Basilicata and Puglia, is crafted exclusively from the raw milk of the rare Podolica cow breed, which grazes in the southern Apennines and contributes to its intense, spicy flavor profile.[14][45][46] This cheese has been recognized as a Traditional Agri-Food Product (TAP) by the Italian Ministry of Agricultural, Food and Forestry Policies, highlighting its artisanal heritage tied to semi-wild cattle rearing practices.[47] Other notable regional variants include Caciocavallo Palermitano from Sicily, which undergoes shorter aging periods of around 3 to 6 months, resulting in a milder, more elastic texture compared to longer-aged forms. In Campania, Caciocavallo di Sorrento is made from cow's milk, resulting in a semi-hard texture. Caciocavallo Pugliese, originating from Puglia, often incorporates smoked options where the cheese is lightly treated over wood fires, enhancing its aromatic depth without overpowering the base cow's milk notes.[48][49][4][50] These variants exhibit unique traits such as diverse milk sources, including occasional use of sheep's milk in artisanal batches for a sharper tang, and aging durations extending up to 2 years in controlled environments to develop complex flavors. Production remains predominantly small-scale and artisanal, relying on local shepherds and traditional stretched-curd techniques that preserve regional biodiversity in microbial cultures and livestock breeds.[51][52] Preservation efforts for these cheeses emphasize biodiversity, as evidenced by 2023 studies analyzing the metagenomic profiles of Caciocavallo Podolico Lucano, which revealed rich bacterial diversity linked to raw Podolica milk and its role in enhancing nutritional and sensory qualities. Cultural festivals in production areas, such as the Sagra del Caciocavallo in southern Italian locales, promote these traditions by showcasing artisanal methods and local breeds, fostering community engagement and sustainable practices.[53][15][54]Protected Status
PDO Designation
The Protected Designation of Origin (PDO) is a European Union quality scheme established under Council Regulation (EEC) No 2081/92 of 14 July 1992, designed to protect the names of specific food products whose quality or characteristics are essentially or exclusively due to a particular geographical environment with its inherent human and natural factors, such as climate, soil, and traditional production methods.[55] This system ensures that only products genuinely originating from the defined area and produced according to established specifications can use the protected name, thereby safeguarding authenticity and preventing misleading consumers.[56] Caciocavallo Silano received PDO status on 1 July 1996 through Commission Regulation (EC) No 1263/96, which supplemented the annex to Regulation (EC) No 1107/96 on the registration of geographical indications and designations of origin for agricultural products and foodstuffs.[57] This certification applies specifically to the traditional stretched-curd cheese produced in southern Italy, recognizing its historical ties to the region's pastoral practices and terroir.[16] The certification process for Caciocavallo Silano PDO was initiated by the Caciocavallo Silano Cheese Protection Consortium, established in 1993 to promote and defend the cheese's production and commercialization.[19] The consortium submitted the application to Italian authorities, which forwarded it to the European Commission after national scrutiny to verify compliance with PDO criteria, including that all stages of production, processing, and preparation occur within the specified geographical area using traditional know-how and methods linked to the local environment.[58] Approval required demonstration of the product's unique qualities deriving from the terroir, such as the influence of regional pastures on milk composition, ensuring the cheese's distinct sensory profile.[16] The PDO designation provides key benefits by prohibiting the use of the "Caciocavallo Silano" name for imitation products from outside the protected area, thereby protecting producers from unfair competition and enhancing market value through guaranteed authenticity.[56] It supports rural economies in southern Italy by preserving traditional farming and cheesemaking practices, boosting local employment, and fostering sustainable development in less-favored areas, while also promoting tourism linked to the product's heritage.[59] Labeling requirements mandate the inclusion of the EU PDO logo—a yellow and blue stylized leaf with five stars—alongside the name, and products must undergo official controls to verify compliance.[16] Since 1996, the PDO specification for Caciocavallo Silano has seen no fundamental alterations until a 2024 amendment approved under Commission Implementing Regulation (EU) 2024/2490, which updated aspects like feed sourcing (requiring at least 50% of cow feed from the area), packaging options for sliced or grated forms, and maturation labels such as "EXTRA" (over four months) and "Gran Riserva" (over nine months) to align with modern practices while preserving quality.[16]Geographical Indications
The Protected Designation of Origin (PDO) for Caciocavallo Silano restricts production to specific areas in southern Italy, encompassing the regions of Basilicata, Calabria, Campania, Molise, and Puglia, to ensure the cheese's authenticity and link to traditional practices.[16] These core regions form a patchwork along the southern Apennine ridge, with sub-zones such as the Sila Mountains in Calabria providing optimal pastures due to their rich grasslands and diverse flora.[31] The PDO decree delineates precise boundaries, including over 50 municipalities in Calabria (such as Belvedere di Spinello and San Giovanni in Fiore), various in Campania (e.g., Ariano Irpino), and others across the provinces of Molise, Puglia, and Basilicata.[31] The terroir of these areas significantly influences the milk quality used for Caciocavallo Silano, with highland and mountainous climates contributing to cooler temperatures and varied seasonal rainfall that enhance the nutritional profile of local forage.[19] This environment fosters aromatic and microbiological characteristics in the milk, as at least 50% of the dry matter in the cows' feed must derive from the geographical area, with the forage (about 45% of total feed) requiring at least 70% of its dry matter from local sources, directly impacting the cheese's flavor and texture.[16] The Apennine zones, spanning inland hilly and mountainous terrains, limit expansion beyond these confines to preserve the unique environmental conditions that define the product's quality.[31] Sustainability in these production areas relies on traditional grazing practices, where cows are fed at least 50% of their diet from local sources, supporting the maintenance of open grasslands amid challenges like woodland encroachment and invasive species.[16] In protected areas such as the Sila National Park, these practices promote biodiversity by preventing overgrowth and preserving habitats for native flora and fauna essential to the pastoral ecosystem.[31]Culinary Applications
Traditional Uses
One of the most iconic traditional preparations of Caciocavallo is caciocavallo impiccato, a grilling method originating from Basilicata where the cheese is hung by its string over glowing embers, allowing it to slowly melt and drip onto crusty bread below.[60] This practice dates back to medieval times, serving as a portable "fast food" for shepherds during transhumance, when the durable, pear-shaped cheese could be easily carried and cooked over open fires without utensils.[61] The resulting dish features a smoky, stretchy texture that highlights the cheese's mild to sharp flavor, often enjoyed simply with local bread or paired with rustic vegetables.[62] In southern Italian pasta dishes, Caciocavallo is commonly grated over orecchiette in Puglian recipes, providing a nutty, tangy contrast to earthy greens and anchovy-infused sauces.[63] It is also baked into timballo, a layered casserole from Sicily made with short pasta like anelletti, meat ragù, and peas, where the cheese melts into a creamy binder.[64] Additional uses include incorporating diced Caciocavallo into cheese fritters (frittelle di formaggio) or as a stuffing in involtini, rolled veal or beef slices simmered in tomato sauce, a staple in Sicilian and Calabrian home cooking.[65][66] Historically, Caciocavallo played a key role in the diet of transhumant herders in southern Italy, who produced and consumed it during seasonal migrations with Podolian cattle, valuing its longevity and ease of transport tied to saddlebags.[67] Aged varieties are traditionally served in antipasti platters alongside cured meats and olives, or grated into hearty soups like minestra maritata, a Neapolitan mix of greens and meats where the cheese adds depth.[68][69] Regional specialties further showcase Caciocavallo's versatility, such as in Sicilian arancini, fried rice balls filled with ragù, peas, and cubes of the cheese that ooze upon biting, a street food icon since the 10th century.[70] In Calabria, it pairs with spicy sausages in dishes like fileja alla silana pasta or with 'nduja in timballo, where the cheese tempers the heat while enhancing savory sauces.[71][72]Modern Pairings
In contemporary cuisine, Caciocavallo cheese has gained prominence on cheese boards and as a snack ingredient, often sliced thin and paired with cured meats like prosciutto, fresh figs, or a drizzle of honey to balance its tangy notes.[73][74] Its smooth, elastic texture makes it ideal for such assemblies, enhancing its appeal in Italian-American settings where it has become a staple since mid-20th-century immigration waves brought Southern Italian traditions to U.S. communities.[75] Chefs have incorporated Caciocavallo into innovative recipes that highlight its melting properties, such as grilled slices in panini with ricotta and olives or as a topping on pizzas in place of provolone for a sharper flavor profile.[76][77] It also features in modern salads, like those combining arugula, pears, and shaved Caciocavallo for a fresh contrast, or melted into risottos with apricots and coffee for an unexpected twist on creamy rice dishes.[78][79] Beverage pairings emphasize Caciocavallo's versatility, with mature varieties complementing robust Aglianico-based reds from Campania, whose tannins cut through the cheese's richness.[80] Younger, milder Caciocavallo pairs well with crisp whites like Etna Bianco or Vermentino, enhancing its subtle tang without overpowering it.[81] For smoked variants, craft beers such as rauchbiers or smoked porters provide a harmonious smoky synergy, though specific matches remain exploratory in global pairings.[82] Global trends reflect Caciocavallo's rising export profile, with Italian cheese shipments—including PDO-designated varieties like Caciocavallo—reaching over 657,000 tonnes in 2024, a 10.7% increase from the prior year, driven by demand in North American and Asian markets.[83] This growth, evident since the early 2000s, has fueled fusion applications in the U.S., such as grilled Caciocavallo in street-style snacks or integrated into creative salads, adapting its traditional form to diverse palates.[84][85]References
- https://en.wiktionary.org/wiki/caciocavallo
- https://www.[researchgate](/page/ResearchGate).net/figure/Wooden-equipment-used-for-Caciocavallo-Palermitano-cheese-production_fig1_281507823