In the Province of Ragusa in southern Sicily, a special cheese is made.
If you are a cheese lover, you may be familiar with Caciocavallo. You know the cheese you see hanging from the rafters when you go into a good Italian market? It is usually in small, round orbs tied at the top with a rope and connected to another cheese so it hangs perfectly balanced.
Caciocavallo has been made all over southern Italy for thousands of years. It is translated either “horse cheese” or “horseback cheese,” depending on whom you talk to. You can imagine that a rope with two cheeses on the ends would sling nicely over a horse’s back for transportation.
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