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Caciocavallo Podolico

Caciocavallo Podolico
Caciocavallo
Caciocavallo Podolico
Caciocavallo
PAT - Traditional Agri-Foodstuffs


Podolica cow, descending from Bos Primigenius, lives in the inland areas of Southern Italy, including Cilento e Vallo di Diano National Park. Caciocavallo prepared with its milk has been named after this cow; however, according to some hypotheses, it comes from the provola maturation process carried out astride horizontal poles, thus "cacio a cavallo".
It has a thin and smooth rind with a color going from white alabaster for greener cheese to amber yellow. Its texture, with an intense yellow color when the cheese is mature, is compact, without holes nor fissures. The taste is sweet and a little sapid if made with calf rennet or when the product is still green, more intense and slightly spicy if made with kid rennet.

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