A pasta-filata, or stretched-curd, style of cheese made from the milk of the Podolico breed of cows in the Campania region of Italy. The name “Caciocavallo” translates to horse cheese”, which is likely a reference to how the cheese was traditionally transported across the backs of horses. The tear-drop shaped cheese is normally connected to another with a piece of rope. The paste is elastic and smooth, with lactic and savoury vegetal notes.
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