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"Caciocavallo is made from cow's milk, though its cryptic name [literally] means "[horse cheese]" --the Sicilian word "cacio" sharing the same root as casein while "cavallo" means horse. Nobody in Sicily has milked a mare lately, as far as I know. It takes at least eight months to age Caciocavallo properly, achieving a sharper flavour in about two years. Caciocavallo is a good [complement] to stronger wines, and widely used for grating over pasta. Indeed, it is a favourite of Sicilian chefs for use with pasta. It's usually shaped as a large wheel. "Caciovacchino" was a similar product made in times past." From www.bestofsicily.com
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