Editing Abruzzo (section)

===Cheeses===
The region's principal [[cheese]]s are:
* ''White cow cheese'', a soft cheese made from [[cow's milk]]
* ''[[Caciocavallo]] abruzzese'', a soft, slightly elastic dairy product made from raw, whole cow's milk with rennet and salt
* ''Caciofiore Aquilano'', made from raw whole sheep's milk, [[rennet]], artichokes and saffron (which gives it its characteristic yellow color)
* ''[[Caciotta]] vaccination frentana'', a half-cooked, semi-hard cheese made from raw whole cow's milk, rennet and salt
* ''[[Canestrato]] of [[Castel del Monte, Abruzzo|Castel del Monte]]'', a hard cheese made from raw whole sheep's milk, with rennet and salt
[[File:Caprino.jpg|thumb|[[Caprino cheese|Caprino]]|alt=Slice of goat's-milk cheese]]
* ''[[Caprino cheese|Caprino]] abruzzese'', made from raw whole goat milk (sometimes with sheep's milk), curd, and salt
* ''Cheese and curd [[stazzo]]'', cheese and byproducts obtained from the processing of raw milk from sheep, cattle and goats
* ''Junket vaccination or Abruzzo sprisciocca'', a soft fresh cheese made from raw whole cow's milk, rennet, and salt
* ''[[Pecorino]] d'Abruzzo'': one of Abruzzo's flagship products—a mild, semi-hard (or hard) cheese with holes, made from raw whole sheep's milk, rennet, and salt
* ''Pecorino di Atri'', a compact, semi-cooked cheese made from sheep's milk, rennet and salt
* ''Pecorino di Farindola'', cheese made from sheep's milk and pork [[rennet]] (a special type of rennet, made by filling a dried pork stomach with vinegar and white wine for forty days)
* ''Ricotta'', made from the remnants of the coagulation of raw whole sheep's milk, heated after filtration
* ''[[Scamorza]] d'Abruzzo'', a stretched [[Quark (dairy product)|curd cheese]] made from cow's milk, rennet (liquid or powder) and salt

Atri and [[Rivisondoli]] are known for their cheeses. [[Mozzarella]] (fresh or seasoned) is typically made from ewe's milk; many lesser-known cheeses are found throughout Abruzzo and [[Molise]].