caciocavallo Podolian

For Caciocavallo Podolian it means that particular variety of cheese produced exclusively from the milk of cows Podoliche, in the traditional manner, and only at certain times of the year. This cattle breed is reared in Abruzzo, Basilicata, Calabria, Campania, Molise and Puglia [1]. Where the grazing is poor, little water and it's hard to survive, race podolica, a race of Ukrainian origin introduced during the barbarian invasions, finds its natural environment.

Caciocavallo Podolian is a noble cheese, consumed only on the table, usually at the end of meals. An advanced degree of maturation (even five, six years) gives a range of organoleptic qualities: complex aromas, pasture and scrub, as well as an inimitable taste persistence.