Caciocovallo

Rennet: Animal

Milk: Pasteurized Cow's Milk

Cheese: Type 3 Pasta Filata Style

Related: Mozzarella, Provolone

Origin: Produced on Sicily

Age: 2-6 months

Story: Starting in Sicily, Caciocovallo has managed to conquer most of the Eastern Mediterranian, from Southern Italy to the Balkans. Caciocovallo is made with the pulled curd process, very similar to Mozzarella. The worked, high acid curd is resiliant to the warmer temperatures in the South, and ages well into a hearty snackable cheese. As far as the name goes, there are two schools of thought. One suggests that the name, "cheese on horseback", refers to the fact that the cheese was originally made from mare's milk. This is both unsubstantiated and dubious. The other, more likely option suggests the traditional manner of aging gave it the name. Traditionally a pair of the cheeses are hung on either end of a long rope, somewhat reminicent of saddlebags.

Pairings: Ice Cold Beer. Sicilian and Sardinian Whites.

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