Caciocavallo (Cascavallu) Palermitano (di Godrano)
Caciocavallo Palermitano (Cascavallu di Godrano) is an unpasteurised cows' milk cheese produced in the province of Palermo and some municipalities in the province of Trapani, with peaks of increased production in the area of Godrano and Cinisi. It is a stretched curd cheese to which lamb or goat rennet is added and it is brined for 10-12 days. It is matured for 3 to 6 months for semi-matured, over 6 months for the fully matured version. It is shaped into blocks weighing 8-12kg and has a thin, smooth, amber coloured rind. The interior is pale yellow and compact and it has a fragrant aroma and spicy flavour.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please do talk to us via the Contact the Editor link at the top of this page and we will update the information on your cheese.