Merkki: Caseifico Pugliese

The Caciocavallo Podolico is a pasta filata cheese made from the milk of Podolica cows that are milked only once a day by hand.

The Podolica cows are kept only on pastures and the fresh milk is processed within 24 hours.

The Caciocavallo Podolico is matured for months and in some cases for many years.

The loaves are bound in a pair with a rope and hung from the ceiling like a saddle on a horse.

The longer the aging period, the more intense and savory the flavor. The taste is especially aromatic due to the pasture grass and wild herbs that feed the cows.

The dough of Caciocavallo Podolico is straw yellow, quite compact, elastic and has a few holes.
If the Cacciocavallo is very mature, often there can be found cracks in the inside of the cheese.

These are a sign of long maturation and thus a sign of quality. The cheese is made mainly in spring and summer, when the cows graze in the pastures.