Parco Nazionale d'Abruzzo, Lazio e Molise

Caciocavallo (literally "horse cheese") is made of cow's milk and is one of the most popular cheese in Italy. Unpasteurized milk is heated and coagulated with cow's rennet: in the Abruzzo, Lazio and Molise National Park is used the milk produced by "Pezzata Rossa", a fine breed of cows. The cheese has a mild, slightly salty flavor and a firm, smooth texture. As it ages, the flavor becomes sharper and the texture more granular.