Cheeses

Caciocavallo podolico of Basilicata

Caciocavallo podolico of Basilicata: cheese from free-grazing Podolica cows

Podolica cows roam among aromatic herbs and undergrowth in the Lucanian Apennines and the Matera hills, giving little milk. That milk becomes a flask-shaped stretched-curd cheese, tied in pairs and hung to mature; the largest wheels can age for years. A Slow Food Presidium.

• Straw-coloured, compact paste, supple when young; in old wheels inner cracks signal long ageing
• Over time the flavour turns intense and sharp, carrying the aromas of open pasture
• Wheels of 4 to 8 kilograms can mature for four or five years

How to enjoy it. Taste it on its own first, so none of its aroma is lost. To soften its strength, pair it with chestnut or strawberry-tree honey.

Production areas

Basilicata

Season

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