Caciocavallo Silano is one of Southern Italy’s oldest cheeses. 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. Its rind contains small grooves left by the restraining cords, and it has a beautiful seal that is burnished into the rind. The cheese is mild and milky with slight piquancy. The Italian name of this cheese may be related to the practice of hanging the molds astride horizontal rods (a cavallo).