Caciocavallo di mucca
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.