Caciocavallo is a type of stretched-curd cheese made out of cow’s milk.
It is produced throughout Southern Italy, particularly in the Apennine Mountains.
Shaped like a tear-drop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.
The Italian name of the cheese caciocavallo means “cheese on horseback” and it is 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.
In 21st century, of course, an aging room is a perfect replication of temperature in cheese caves in Southern Italy.