Caciocavallo dates back to medieval Italy, around the time when the Kingdom of the Two Sicilies was born. It was one of the first cheeses to be exported and allegedly gets its name from the way two cheeses would be tied to two ends of string and hung over a beam, effectively "saddling" it. Cacio-a-Cavallo translates as "Cheese On Horseback". Pasteurised cow's milk is used to create the large, bulbous pear-shaped cheese. It is compact with a buttery texture, and sweetish, full-bodied flavours. It is best enjoyed simply on its own, or with fresh vegetables.
Abruzzo; Cow's milk; Not Pausteurised; Not vegetarian.