Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
An Italian hard cheese made from cow's milk, from pasta filata, i.e., drawn curd, as opposed to the grana, the rolled pellets of curd. The best Caccio - Cacciocavallo comes from the Province of Sorrento, but the same cheese is made also in the Abruzzi, Molise and Apulian province. It is a saltish, whole-cream cheese, weighing from 2 to 6 kilogs. And milk in flavor. It keeps for a long time and travels well.
