Caciocavallo Podolico

The Italian name of the Caciocavallo Podolico literally means "horse cheese". Although horse milk cheese is not uncommon, particularly in Central Asia, it is not a market favorite. In fact, Horse Cheese is a type of Italian cheese made from cow's milk.

This unusually named and pricey cheese is made by Podolica cows, a rare Italian breed that only lactates in May and June. Despite the fact that the breed is hardy and the cheese is produced in several regions, including Calabria, Bacilicata, Campania, and Puglia, it is still relatively unknown outside of its native Italy. It was once tied together in pairs and strung over poles for curing because it was pear-shaped.

The cheese may have also been hung around the neck of a horse for transportation, giving rise to the name. Caciocavallo can be consumed after about three months of aging, but it has a deeper color and a firmer texture after two to three years. Sicilian chefs love grating it over pasta. It is simply cut into chunks with a parmesan knife and served with fruit or wine in other areas.

It has Slow Food presidium status in Basilicata and is produced in a time-honored manner. Some Italian horse cheese is now shaped into rounds. In Sicily, cheesemakers shape it into rectangles using wooden molds. Caciocavallo is high in Omega 3, making it both nutritionally beneficial and delicious.

Price: About $50 a pound