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A cows milk "spun-curd" cheese made in Italy since Roman times - although a mixture of cows' and ewes' milk is sometimes used. It comes in various stages of maturity - about three months for a table cheese, much longer for grating. Cheeses are hung in pairs joined by a cord to drip-dry; possibly, this is how they acquired their name, as they look like saddle bags. It was possibly originally made with mares milk. See also "Casigliolo"