From Bulgaria to Turkey the Italian "horse cheese," as Caciocavallo
translates, is as universally popular as it is at home and in all the
Little Italics throughout the rest of the world. Flattering imitations
are made and named after it, as follows:

BULGARIA: Kascaval

GREECE: Kashcavallo and Caskcaval

HUNGARY: Parenica

RUMANIA: Pentele and Kascaval

SERBIA: Katschkawalj

SYRIA: Cashkavallo

TRANSYLVANIA: Kascaval (as in Rumania)

TURKEY: Cascaval Penir

YUGOSLAVIA: Kackavalj

A horse's head printed on the cheese gave rise to its popular name and
to the myth that it is made of mare's milk. It is, however, curded
from cow's milk, whole or partly skimmed, and sometimes from water
buffalo; hard, yellow and so buttery that the best of it, which comes
from Sorrento, is called _Cacio burro,_ butter cheese. Slightly salty,
with a spicy tang, it is eaten sliced when young and mild and used for
grating and seasoning when old, not only on the usual Italian pastes