caciocavallo

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• /ˌkɑːtʃəʊkəˈvɑːləʊ/
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Borrowed from Italian caciocavallo, from cacio (“cheese”) + a cavallo (“on horseback”), from Sicilian casucavaḍḍu, from the custom of draping two cheeses over a pole to dry. Doublet of kashkaval.

29 source translations are retained for this English entry.

• Albanian: kaçkavall — Italian cheese type
• Arabic: قَشْقَوَان (qašqawān) — Italian cheese type
• Armenian: կաչոկավալո (kačʻokavalo) — Italian cheese type
• Bulgarian: кашкава́л (kaškavál) — Italian cheese type
• Bulgarian: качокавало (kačokavalo) — Italian cheese type
• Finnish: caciocavallo — Italian cheese type
• French: caciocavallo — Italian cheese type
• French: kachkaval — Italian cheese type
• German: Caciocavallo — Italian cheese type
• German: Kaschkawal — Italian cheese type
• Greek: κασκαβάλι (kaskaváli) — Italian cheese type
• Hebrew: קשקבל — Italian cheese type
• Hungarian: kaskavál — Italian cheese type
• Italian: caciocavallo — Italian cheese type
• Japanese: カチョカヴァッロ (kachokavarro) — Italian cheese type
• Korean: 카치오카발로 (kachiokaballo) — Italian cheese type
• Latin: cascabellus — Italian cheese type
• Macedonian: кашкавал (kaškaval) — Italian cheese type
• Polish: kaszkawał — Italian cheese type
• Romanian: cașcaval — Italian cheese type
• Russian: качокава́лло (kačokavállo) — Italian cheese type
• Russian: кашкава́л (kaškavál) — Italian cheese type
• Serbo-Croatian: качка̀ва̄љ — Italian cheese type
• Serbo-Croatian: kačkàvālj — Italian cheese type
• Sicilian: casucavaḍḍu — Italian cheese type
• Sicilian: cosacavaḍḍu — Italian cheese type
• Turkish: kaşkaval — Italian cheese type
• Ukrainian: качіокава́ло (kačiokaválo) — Italian cheese type
• Veps: kačokavallo — Italian cheese type