Caciocavallo is made from cow's milk, though its cryptic name literally means "horse cheese" --the Sicilian word "cacio" sharing the same root as casein while "cavallo" means horse. There's a theory that the cheese owes its name to the manner in which two bulbs were attached by a string and suspended from a beam "a cavallo" as though astride a horse.
It takes at least eight months to age Caciocavallo properly, achieving a sharper flavour in about two years. Caciocavallo is a good complement to stronger wines, and widely used for grating over pasta. With the addition of black truffle, the flavor is even more intense, making it a popular grating cheese.
Type: Semi-Soft Cheese