Caciocavallo podolico

Caciocavallo podolico

Regione Italiana
valori nutrizionali




Caciocavallo podolico


Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese. It is made using milk from the big podolica cow breed – an ancient Asian breed that reached Italy during the time of the Etruscans and today is raised only in the southern regions of Italy (Campania, Calabria, Basilicata and Puglia). Living in the wild, these cows produce only small qualities of particularly flavorful and scented with the aromas of gentian, strawberry and licorice.

The flavor of the cheese varies based on where it is produced and the type of rennet used: the more delicate cheeses are made with veal rennet, the brighter cheeses with goat rennet.  The strange name of this cheese comes refers to how it is aged – hung as a pair in a hung over a wooden beam a cavallo (like a horse’s saddle.) The cheese has an oblong shape, a shiny rind and cream paste that yellows with aging and separates into layers.
Caciocavallo podolico is an unique, hard-to-find cheese and every wheel has its own characteristics tied to the customs of where it was made.

Let us inspire you

Barilla® Oven-Ready Lasagne with Asparagus & Mushroom Sauce
A vegetable variety with genuine Italian ...

Barilla® Oven-Ready Lasagne with Marinara Sauce, Ground Beef & Béchamel
Barilla Oven-Ready Lasagne with Barilla Marinara ...

Italian-style Cannelloni
A variation of classic cannelloni, enhanced ...

Milanese-style Vegetable Soup
This popular and well-known soup is ...

Barilla Farfalle with Prosciutto & Black Olives
A creamy, flavorful first course that ...

Barilla PLUS® Farfalle with Pine Nuts, Kale & Pecorino Cheese
Barilla PLUS® Farfalle with Pine Nuts, ...

Semolina Gnocchi with Broccoli
This simple traditional dish from Sicily ...

Barilla® Rigatoni Naples-style
Naples, Italy brings its own take ...