The Italian name of the cheese caciocavallo means "horse cheese" and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal stick or branch.
Aged and steamed stretched cheese, it’s made of podolica cows milk, together with rennet, lactic ferments and salt. The presence of aromatic herbs where cattle usually feed characterises the aromatic flavour and the perfume of this excellent cheese.
Perfect for a gorgeous sandwich together with our salamis, it’s excellent for the preparation of appetisers and extremely tasteful when it’s grilled.