Caciocavallo Podolico

This particular variety of Caciocavallo (considered the best and more noble example, defined by some as the Parmigiano Reggiano of the South) takes its name from the breed of cattle used for its production. The Podolica cows live in a free range condition in the Mediterranean brush, feeding on strongly aromatic grasses such as wild fennel, liquorice and laurel bay whose perfumes are absorbed into the milk.  Podolico Caciocavallo necessitates a lengthy ripening period which can sometimes be prolonged for several (it is claimed, sometimes as long as twelve) years.  As for all the other kinds of Caciocavallo, the cheeses are ripened by hanging the forms roped together in pairs over a beam or a stick (a cavallo- on horseback) and it is this method that has given the cheese its name.
This particular variety of Caciocavallo (considered the best and more noble example, defined by some as the Parmigiano Reggiano of the South) takes its name from the breed of cattle used for its production. The Podolica cows live in a free range condition in the Mediterranean brush, feeding on strongly aromatic grasses such as wild fennel, liquorice and laurel bay whose perfumes are absorbed into the milk.  Podolico Caciocavallo necessitates a lengthy ripening period which can sometimes be prolonged for several (it is claimed, sometimes as long as twelve) years.  As for all the other kinds of Caciocavallo, the cheeses are ripened by hanging the forms roped together in pairs over a beam or a stick (a cavallo- on horseback) and it is this method that has given the cheese its name.

Organoleptic characteristics

Aspect and texture
compact, elastic, yellow paste with few holes
Taste
intense, characteristic, piquant when ripened
Serving suggestions
Red wines. Hot green tomato preserve. ‘Ciabatta’ bread.

Technical characteristics

Milk
full fat, raw, cow’s milk
Production method
artisan
Paste
stringy
Salting
in brine
Ripening
at least three month
Production period
annual
Fats
38 % F-Dm
Weight
1-2, 5 kg
Dimensions
10-15 cm diameter
Producers
dairies in south of Italy
Codice forma
n.d.
Codice tagliato
n.d.

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