| The History
The Caciocavallo Abruzzese is a stretched curd cheese widespread all over the Abruzzi, which is traditionally produced in the province of L'Aquila. It was named after the habit to tie two cheeses with raphia and to hang them on a stick ("a cavallo") for the aging, which can last from 3 months to 2 years.
Further information
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PN Gran Sasso
(Marche, Abruzzo, Lazio)
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