Caciocavallo Cheese is said to date back to the 14th century, and believed by some to have originally been made from mare's milk. Today's caciocavallo cheese comes from cow's milk and has a mild, slightly salty flavor and firm, smooth texture when young (about 2 months). As it ages, the flavor of this Gourmet Italian Cheese becomes more pungent and the texture more granular, making it ideal for grating. Caciocavallo cheese is one of the pasta filata types of cheeses.
Easy Queso Fresco or Paneer - Queso fresco is a delicious, milky, fresh cheese that is a breeze to make. It doesn't melt, so it's a great cheese for grilling in cubes or slices, and is awesome crumbled over soups or salads.