These tears of joy then bathe in ice before a three-hour spell in saltwater. The cheese emerges from the brine to hang from small nooses where it'll dry for several more hours.
“Caciocavallo is very mild, but it gets better the longer it waits,” Sam said. “The milk we get is just tremendous, too. By far the best I've ever had.”
Some of the cheese will be packaged fresh other batches will be aged up to 60 days to turn even more buttery and rich.
“I started making the cheese as a business decision,” Sam said. “But Shawn, he has so much passion for it, I just let him kind of run with it.”