Caciocavallo is an southern Italian, stretched-curd cheese. It has a roundish shape, with a narrowing in the upper part, and is usually produced using only milk from the podolica cattle breed. Caciocavallo means “cheese on horseback”, probably referring to the fact that this kind of cheese is usually tie two by two with some rope and then left to mature, straddling (in Italian “a cavallo”) upon a horizontal branch. In Italy there are many types of different Caciocavallo cheeses, several with a Prodotto agroalimentare tradizionale (traditional regional food product) denomination, like Caciocavallo Silano, produced in the southern Italian regions of Basilicata, Calabria, Campania, Molise and Puglia.

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