Caciocavallo is a semi-matured stretched curd cheese, produced only with cow’s milk, traditionally formed by hand. Its name “caciocavallo” originates from the fact that this product is aged in pairs astride (“a cavallo”) wooden beams for at least 45 days.
It has an intense yellow colour, a pasty consistency and a sweet and slightly intense flavour, excellent if eaten alone or with bread, also grilled or accompanied by an excellent glass of Apulian wine.
