The caciocavallo cheese made from Podolica cow’s milk, is a raw, half-cooked and semi-hard paste whole milk cheese, characterized by a seasoning time ranging between 2 months and 6 years. Podolica breed cows, whose milk is used to make this cheese,  have got a very  ancient origin and they still graze in the wild.
Caciocavallo cheese is pear shaped with a little head on the top, its paste is straw-yellow and it has got a sweeter taste when it is not much seasoned, but it becomes spicy after a long seasoning period. It is a product which is still made solely by hand, all over the year, even if the biggest production mostly takes place in spring, between March and May.

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