An italian cheese made from cows' milk(44% fat content) and often smoked.It is compact and straw coloured witha pale fine oily crust.It is moulded into the shape of a narrow gourd with a smaller swelling on the top and weighs 3 -4 Kg .Its name, a combination of the Italian words cacio
(Cheese) and cavallo ( Horse), could come from the fact that the ripening cheeses are tied together in pairs with wisps of straw, and hung in sticks to dry. Another possibility is that it was named after the seal of the Kingdom of Naples, which depicted a galloping horse and was imprinted on the cheese in the 14th century.It is also possible that it was so named because Caciocavallo was originally made with mares; milk.today, the best Caciocavallo still comes from southern Italy.It is usually eaten at the end of a meal.If it is matured for a long period, it comes very hard andis then grated before it is used.
(Cheese) and cavallo ( Horse), could come from the fact that the ripening cheeses are tied together in pairs with wisps of straw, and hung in sticks to dry. Another possibility is that it was named after the seal of the Kingdom of Naples, which depicted a galloping horse and was imprinted on the cheese in the 14th century.It is also possible that it was so named because Caciocavallo was originally made with mares; milk.today, the best Caciocavallo still comes from southern Italy.It is usually eaten at the end of a meal.If it is matured for a long period, it comes very hard andis then grated before it is used. 
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