I did an internet search and found this description of caciocavallo - cava
"Caciocavallo cheese" selling
It is produced using the whole milk of the cows raised in grazing fields. The caciocavallo is a typical Italian cheese; the most famous is that one produced in Sicily in the area of Palermo or of Ragusa (caciocavallo ragusano). It is still handmade using ancient methods. The milk, rich in cream, is carried, soon after the milking, to the cheese factories where it is worked.
The cows, that give the milk, live in their natural state in grazing fields rich in shrubs and brushwood plants. So the caciocavallo cheese, with its flavour and scent, reveals the pasture where the cows raised