Cheeses

Caciocavallo podolico of the Gargano

Caciocavallo podolico of the Gargano: scarce Podolica milk, patiently aged

Free-grazing Podolica cows on the Gargano yield only a little milk, and not all year; that milk is stretched by hand into a pot-bellied caciocavallo crowned by a little head. Aged for anything between three months and three years, occasionally much more, it has a Slow Food Presidium working to reopen natural ageing caves.

• Sweet when young, then steadily sharper and more aromatic as it matures
• A semi-hard, straw-yellow paste that darkens over the months
• The wild plants of the promontory's pastures come through in the milk and the cheese

How to enjoy it. Taste it young for sweetness or after many months for its piquant depth. On the Gargano it pairs with Podolica beef, and in the Itria Valley it goes into the richest bombette.

Production areas

Apulia

Season

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