Caciocavallo = Cacciocavallo Notes: This Italian cheese is similar to provolone. Substitutes: Provolone (not as moist, but similar) OR Kashkaval OR Scarmorza OR Kasseri OR mozzarella
California jack See jack.
CACIOCAVALLO - From southern Italy, caciocavallo (meaning "cheese on horseback") comes from cow's milk and has a mild, slightly salty flavor and firm, smooth texture when young (about 2 months).
caciocavallo cheese (kah-choh-kuh-VAH-loh) - This cheese is said to date back to the 14th century, and believed by some to have originally been made from mare's milk.
Caciocavallo (It.): a rather odd sort of name that has been inspired by the practice of tying the cheeses (in Italian, cacio) two-by-two and hanging them so that they straddle (in Italian, "a cavallo") a wooden beam to age.
Through Cágliari the island was in touch with the rest of the western world, sending its cavallo (probably a kind of caciocavallo) or salso (a salted sheep cheese like pecorino) cheese, going to Leghorn (Livorno), Genoa, Naples, Barcelona, ...
In Sicily, many enjoy a type of sandwich called "pani ca meusa", or bread with spleen and caciocavallo cheese. In Brooklyn, New York, where it is also commonly eaten, it goes by the name of Vastedda.
Caciocavallo (It.) A whole-milk cows' cheese, spindle-shaped and tied with string, from southern Italy; made by the spun-curd method.
 See also: Cheese, Flavor, Milk, Smoked, Provolone
  
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