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[[Image:Caciocavallo (Cascavallu) Palermitano (di Godrano).jpg|thumb|300px|right|Caciocavallo (Cascavallu) Palermitano (di Godrano)]]
Caciocavallo Palermitano (Cascavallu di Godrano) is an [[Unpasteurised|unpasteurised]] [[Cows' milk cheese|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 &#8203;&#8203;Godrano and Cinisi.  It is a stretched [[Curd cheese|curd cheese]] to which [[Lamb|lamb]] or [[Goat|goat]] [[Rennet|rennet]] is added and it is [[Brined|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.

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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Sicilia cheeses]]