Caciocavallo under hay and aged in the barrels

The delightfully named caciocavallo (literally “cheese on horseback”) originated in the southern regions of Italy in the 14h century and is thought to be a descendant of the first cheeses ever made in ancient Roman times.

Today’s caciocavallo is made of cow’s milk and has a mild, slightly salty flavour and firm, smooth texture when young (about 2 months). As it ages, the flavour becomes sharper and the texture more granular. It is one of the pasta filata types of cheese, like provolone and mozzarella, which means it has been stretched and shaped by hand.