Caciocavallo, which literally means “cheese on horseback”, gets its name from the way the cheese is made. The cheese is tied with a string and hung on a wooden board to dry and allow the cheese to ripen. The Italian type of Cachocavallo cheese, made from sheep’s or cow’s milk, is produced in southern Italy and the Balkans.


The history of Caciocavallo dates back to 500 BC, when Hippocrates first mentioned the cunning of the Greeks in its creation. Cheeses similar to Cachocavallo are common in the Balkans and southern Italy. Continuous exposure to dampness in caves and aging develops sharp, spicy notes in Caciocavallo. When deeply ripened, the cheese acquires intense, earthy hues and fruity aromas. As it matures, it turns from milky white to dark yellow and becomes saltier. The result is a cheese with deep tasting notes that can be the perfect accompaniment to a glass of fine red wine.

See also  Maasdamer

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