Ingredienti

Caciocavallo podolico


Caciocavallo podolico


Regione Italiana
valori nutrizionali
TIPOLOGY
Cheese

ITALIAN REGION

DOP
NO

IGP
NO




Caciocavallo podolico

History

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


Monachina-style Eggs
Eggs with a creamy, irresistible filling.

How to emulsify sauces
Emulsifying is a technique used to ...

Neapolitan Cannelloni
Mozzarella, prosciutto, ricotta and homemade fresh ...

Gennaro's Spaghetti Recipe
Taken from a cookbook dedicated to ...

Almond Biscotti
These simple, authentic biscotti are ideal ...

How to serve and store Culatello di Zibello
Made in the province of Parma, ...

Elbows
Try Barilla's Elbows from our Classic ...

Barilla® Farfalle with Peppers & Arugula
Healthy vegetables and the perfect pasta ...

Barilla® Linguine with Eggplant & Sun-dried Tomatoes
Linguine, originating from the Campania region ...

Linguine with Seafood
A classic in Italian cuisine, this ...