Caciocavallo is a semi-hard cheese from southern Italy, known for its distinct gourd shape and rich flavor. Made from cow’s milk, it starts creamy and matures to a sharper taste. Traditionally aged by hanging in pairs, it’s versatile, melting beautifully in dishes or enjoyed on its own, reflecting its deep roots in Italian culinary tradition. The cheese got its name because of the traditional method of shaping and aging, where two gourd-shaped cheeses are tied together and hung over a wooden board, resembling two cheeses carried on a horse’s back. Cacio is an Italian word for cheese (think Cacio e Pepe) and Caballo is an Italian word for horse.