Caciocavallo is an Italian cheese made from cow's milk and is produced in Naples
This is a typical cheese from the South. Its name "Caciocavallo" originates from the action of hanging dry cheeses, tied in pairs, hanging from a beam, or because the mass is shaped like a "horse". According to other sources, however, they point out that the name was born at the time of the Kingdom of Naples, when they were used to hit the surface of the cheese to a registered representative of a horse. Among the emerging products obtained with the same technology is the Caciocavallo baby.
This cheese has an elongated shape with two opposite heads, one larger than the other (maximum diameter of 5.6 cm, height 10 to 12 cm, weight 500 gr.). This resembles the shape of a child in diapers, hence the name. It is a product of recent introduction to the market, particularly in the tourist areas of the Amalfi Coast and Sorrento. The production area is "limited to the provinces of Naples. This cheese is eaten fresh, after a short maturation period of a few days, and is preferred by many consumers who appreciate the delicate flavor more.
The milk with which this cheese is made comes from cows raised in the wild or in a semi-wild state, and it is especially valuable because their diet is varied and rich in typical Mediterranean mountain vegetation. This cheese is most often found on farms.
Characteristics and production phases: this type of cheese has a spun paste matured for at least 3/4 months. In the process, half of the cow's milk is heated to 50-60 ° C.