Caciocavello means “cheese on horseback” and one theory is that the cheeses which are tied in pairs and hung over poles to cure look as though they were hung over a saddle. If the cheese is to be eaten straight, it is matured for 2 to 4 months, but if it is to be used for grating and cooking, it needs to be aged for up to 12 months. When young, the cheese is a mild, delicate eating cheese and when it is matured, it is a piquant spicy grating cheese. It keeps and travels well.

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