Caciocavallo (1673)

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   There are 17,200 Google hits for "caciocavallo" cheese.  It is not in the OED.

http://eat.epicurious.com/dictionary/food/index.ssf?DEF_ID=731
 caciocavallo cheese
 [kah-choh-kuh-VAH-loh]
 From southern Italy, caciocavallo  (meaning "cheese on horseback") is said to date back to the 14th century, and believed by some to have originally been made from mare's milk. Today's caciocavallo  comes from cow's milk and has a mild, slightly salty flavor and firm, smooth texture when young (about 2 months). As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating. Caciocavallo is one of the pasta filata  types of cheeses (like PROVOLONE and MOZZARELLA), which means it has been stretched and shaped by hand. It may be purchased plain or smoked and comes in string-tied gourd or spindle shapes.



Title
 Observations topographical, moral, & physiological; made in a journey through part of the Low-countries, Germany, Italy, and France: with a catalogue of plants not native of England, found spontaneously growing in those parts, and their virtues. By John Ray ... Whereunto is added A brief account of Francis Willughby esq; his voyage through a great part of Spain.
Imprint
London, Printed for J. Martyn, 1673.

   Gerald Cohen asked me to re-read this book for the Pg. 224 passage.

Pg. 224:  The _Bologna_ sausages, washballs, and little dogs are much esteemed and talked of in all _Italy_ and elsewhere.
(Yes, it's "washball" or "wash-ball" as printed--ed.)

Pg. 401:  They eat also many sorts of _shell-fish_, which we either have not or meddle not with, as Purples, Periwinkles of several sorts, _Patellae_ or Limpets, Sea-urchins, which last are to be found every day in the markets at _Naples_.
(OED has 1753 for "patellae"--ed.)

Pg. 407:  In the Kingdoms of _Naples_ and _Sicily_ they make a sort of cheese which they call _Caseo di cavallo_, i. e. Horse-cheese, for what reason I could not learn.  These cheeses they make up in several forms; some in the fashion of a blown bladder, some in the fashion of a cylinder and some in other figures.  They are neither fat nor strong, yet well-tasted and acceptable (Pg. 408--ed.) to such as have eaten of them awhile.  The pulp or body of them lies in flakes and hath as it were a grain one way like wood.  They told us that they were made of Buffles milk, but we believed them not, because we observed not many Buffles in those Countries, where there is more of this cheese made than of other sorts.