This festive version of Caciocavallo Silano is filled with black truffles. A pasta filata cheese, it is made by kneading the newly formed curds (coagulated with calf and goat rennet) until an elastic, stringy texture is achieved. Remo makes our version with raw cow’s milk and ripens it for at least 60 days. The cheese is mild and milky with slight piquancy that is balanced by the truffle. The Italian name of this cheese may be related to the practice of hanging the molds astride horizontal rods (a cavallo). Preorder only.