The Italian name of the cheese caciocavallo means "Cheese on horseback" and it is thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal stick or branch.
Similar in taste to the aged Southern Italian Provolone cheese, with an edible rind. Mild, buttery, slightly salty, almond flavour and firm, smooth texture. It is one of the pasta filata types of cheese, like provolone and mozzarella, which means it has been stretched and shaped by hand.
Made in Toronto.