Caciocavallo

Description

This sweet stretched curd cheese is originally from southern Italy. Our “northern” version of it is excellent as well, since we make it with our good mountain milk.
“Caciocavallo” literally translates to “Cheese-Horse”; the name is probably due to the traditional ripening process, in which the forms were left straddling (“a cavallo”, which also means “on horseback”) on a stick.
Try it oven-baked or heated in a pan with tomato sauce and basil.