Caciocavallo podolico cheese

Caciocavallo Podolico cheese

Origin

• 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.

Cheese group

• Semi-hard, spun.

Milk type

• Cows' milk, animal rennet

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

• Pear shaped. Each cheese weighs between 1 and 3kg.

Description

White or pale yellow body.

Errors and omissions

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