Caciocavallo Podolico

Caciocavallo Podolico is made from the milk of the Podolica cow, a breed native to southern Italy. This rare and valuable cheese is known for its rich, intense flavors, which include hints of wild berries, herbs, and a smoky undertone. It is aged for a minimum of three months and up to two years, developing a hard texture and deep golden hue.

Key Facts

Specific Origin	Calabria, Basilicata, Campania, and Puglia
Milk Type	Podolica cow’s milk
Milk Treatment	Raw
Fat Content	High in omega-3 fatty acids
Texture	Firm, basically fibrous
Flavor	Savory, herbaceous, intense
Aroma	Herbaceous and intense
Colors	Golden, turns ochre or golden with age
Forms	Round, shaped with a “neck” for hanging
Age	Excellent at 3 months, peak at 2–3 years

What is Caciocavallo Podolico Cheese?

Caciocavallo Podolico, made from the milk of Podolica cows in Southern Italy, is a prized pasta filata cheese. With only 30,000 Podolica cows, this cheese comes from Calabria, Basilicata, Campania, and Puglia. Its unique "neck" shape comes from traditional aging, where cheeses are tied and hung over poles.

This cheese's rich golden color, robust flavor, and a hint of herbs and flowers stem from pasture-fed cows and traditional cheesemaking tools like wooden tubs and copper cauldrons. Aged in natural caves, it develops a firm texture and savory, herbaceous taste over three months, peaking at two to three years.

Sold directly from farms, Caciocavallo Podolico is celebrated in Slow Food's presidium, highlighting its cultural significance and artisan quality. Its popularity has driven prices up, making it a sought-after delicacy enjoyed with full-bodied wines, offering a taste of Southern Italy's cheesemaking heritage.