Caciocavallo is an Italian cheese made in Southern Italy. The Italian word literally translates to “cheese on horseback,” which describes the unique way the cheese is made. This stretched curd cheese, made from either cow’s milk or sheep’s milk, is attached to rope and then hung over a wooden beam to age. The result is a distinctive teardrop or gourd-shaped cheese that gains earthy, salty tones due to its full 360-degree exposure.
How to Eat Caciocavallo Cheese
As with all Italian cheese, caciocavallo cheese is mild when it’s young, and develops a sharper, stronger flavor the more it ages. It is a firm yet smooth, springy cheese that gets harder the longer it is left to mature. Enjoy caciocavallo as a table cheese, or as a melting cheese for sandwiches and other recipes. When it is mature, it can also be used as a grated cheese for pasta.