Its a semi-hard, stretched-curd cheese made from cow's milk that originated in Southern Italy.

Particularly in the regions of Puglia, Campania, and Basilicata.

Its name means "cheese on horseback."

This refers to how it is traditionally shaped by tying two pieces of cheese together and then hanging them over a wooden board or a rod to dry.

The cheese has a slightly tangy and salty flavor, with a texture ranging from firm and compact to crumbly and grainy, depending on age. It has a mild and delicate taste when young, while the aged version is more robust and pungent.

Cacio Cavallo is a versatile cheese that can be enjoyed on its own, sliced or grated over pasta dishes, salads, or vegetables. It is also commonly used in the Italian cuisine for cooking and melting and pairs well with red wines or beers.

Overall, Cacio Cavallo is a delicious and unique cheese worth trying if you enjoy Italian cheeses or want to expand your cheese palate.

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