Caciocavallo podolico cheese
- Caciocavallo Podolico is made in Basilicata, Campania, Calabria and Puglia in the south of Italy using milk from the rare Podolico breed of cow. As these free-range cows only produce milk in May and June, this is an expensive cheese.
- Semi-hard, spun.
Aroma and taste
- The young cheeses taste aromatic, pleasant, delicate and slightly sweet, but when mature there are complex aromas of pasture and spices with a lingering taste.
Strength and texture
- Mild to medium strength, depending on age. Matured for 6 months to 8 years. Hard, smooth rind. Compact interior, with a few holes, which becomes brittle and flaky with age.
Shape, weight and size
White or pale yellow body.
Errors and omissions
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