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| Definition Of: |
Caciocavallo
cah-chow-cah-VAH-low A type of hard cheese, typical of Sicily, somewhat similar to provolone, which is made of whole milk, processed without cooking, and aged for at least two months. Though it is often smoked, its flavor is also affected by the amount of time it is aged. For more click here.
CAH-choe-ri-KOH-tah Literally translated, the name of this cheese means 'ricotta cheese', but in reality it is a drier cheese, a hybrid between caciocavallo and fresh ricotta. For more click here.
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Local Cuisine INDEX:
List of Terms: Terms beginning with "A", Page 1 |
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1 2 3 A: Page 1 of 3.
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