Caciocavallo Stagionato in Grotta is a type of stretched-curd cheese made from cow's milk. This variety is matured for 6 months in a cave, leading to sharp spicy flavours with a fruity yet earthy aroma. It is produced throughout Southern Italy, particularly in the Apennine mountains.
The Italian name "caciocavallo" means "cheese on horseback" and it is thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal stick or branch.