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.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Caciocavallo podolico cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Caciocavallo podolico cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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Errors and omissions
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