Caciocavallo is a typical hard cheese that originated in southern Italy. Made with cow’s milk, it is a raw stretched cheese salted in brine. It is round or elongated, with a collar around its “neck” that forms a “head.” It can weigh up to 4 1/2 pounds. It can be mild, if it has been aged for only two months, or sharper if the aging has been extended for a longer time. It has an even, whitish inside and a thin, smooth rind that is golden yellow. It can also be smoked.

Caciocavallo is sliced and served like any other cheese, accompanied by fruit sauces like quince preserves or fig sauce, or with onion jam. If aged, it can be grated to add flavor to sauces or vegetable soups.

Caciocavallo is used when making dishes based on red meat and mushrooms, in stuffed pastas, in parmasean-style dishes, in pasta casseroles and homemade pizzas. It can be served fresh or aged, cooked on a grill, grated or melted.

Caciocavallo can be kept in a cool, dry place for several months if it is whole. Once it has been cut into, the cut surface should be covered with cheesecloth or wrapped in a cloth and kept in the coldest part of the refrigerator.