Cow’s milk cheese from the pasta filata family. Caciocavallo is found in other southern Italian regions, but this one from Basilicata is used from milk of the Podolico cow, a smaller, skinnier breed of cow. The cheese is aged four months. Caciocavallo is a strange name for a cheese, literally translating to “horse cheese,” however, it is made from cow’s milk! The name comes from the fact that two cheeses are tied to each other with string attached to the knob at the top of the cheese form and then slung over wooden carpenter’s horses to age.