Caciocavallo

Originally from Naples, caciocavallo is an uncooked cheese made with cows’ milk. Using the pasta filata method, the curds are worked when hot into a stringy mass, which is moulded by hand into a pear shape, then hung to dry. Like burrino, they are tied in pairs (a cavallo, from which it possibly gets its name) over a stick. These are then hung from the ceiling for 3 to 12 months, depending on whether they are to be eaten fresh or grated, until dried and matured. The finished cheese weighs around 1-2 kg (2¼-4½ lb).