A typical cheese from southern Italy, Caciocavallo is said to date back to the 14th century. It is a ‘stretched curd’ cheese, shaped like a gourd, bound with another, and left to mature by draping from cellar beams. Use on sandwiches; with ham or salami; as an hors d’oeuvre. Tasting: A mild, slightly salty flavor & firm, smooth texture when young. Pairing: Serve with medium-aged reds. Made with pasteurized cow's milk and traditional rennet.