Caciocavallo is a type of stretched-curd cheese made out of cow’s milk. produced throughout Southern Italy, mainly in the Apennine Mountains. You can find several different types of caciocavallo on the market as traditional regional food product of Italy, but we sell only the best, the Caciocavallo Podolico produced using only milk from the Podolica cattle breed. Caciocavallo was mentioned the first time around 500 BC by Hippocrates, emphasising the Greeks’ cleverness in making cheese.
The name Caciocavallo can be translated with horse cheese, and the name comes from production process, where 2 cheese forms are always bound together with rope and placed them a cavallo (straddling) upon a horizontal stick to age for few months
The authentic Italian Caciocavallo is similar in taste to the aged provolone cheese, with a hard edible rind. It is a cheese, full-bodied and buttery with very good flavorful. Delicious if melted over bruschetta.