Caciocavallo is a cheese of southern Italy produced with cow’s milk, more rarely with sheep one. Made from spun cheese (such as scamorza) is seasoned, according to the different area of production, , from a minimum of 2 weeks to many months. Its particular name derives from the fact that during th.....more Caciocavallo is a cheese of southern Italy produced with cow’s milk, more rarely with sheep one. Made from spun cheese (such as scamorza) is seasoned, according to the different area of production, , from a minimum of 2 weeks to many months. Its particular name derives from the fact that during the seasoning process was usually hung, tied to pairs with raffia, on the ceiling beams.

The young Caciocavallo has sweet taste and semi-hard structure while the mature one has spicy tones and harder structure. The Caciocavallo has several sub types, including the smoked one and the Caciocavallo Silano PDO. The last one is produced from the milk of cows reared mainly on pasture and rennet of kid.