Gourd-shaped, whole milk Caciocavallo-style cheese is a classic pasta filata made by stretching lactic fermented curd in hot water to form the traditional shape. Caciocavallo – cheese on horseback, refers to the way two cheeses are tied at the ends of a long rope and then hung over a rod to age, like saddlebags thrown over the back of a horse. Our Suffolk Punch ages for at least 2 months, is rubbed with olive oil and polished during the process to create an edible rind. The interior is firm and smooth when young and becomes flaky and drier with age. The flavor is buttery, tangy, and even peppery, especially when aged more than 6 months.