Description
Caciocavallo is a type of stretched-curd cheese made out of sheep’s or cow’s milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.
Literally means “horse cheese” and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them ‘a cavallo’, i.e. straddling, upon a horizontal stick or branch.
