Caciocavallo Podolico

Caciocavallo Podolico


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A hard cheese, made with unpasteurised cow’s milk from the Podolica breed. Produced by Nicola Pessolani, the sole producer of this kind of cheese that is regulated by the Slow Food Presidium. He works on his organic farm in Abriola, solely with the milk of the Podolica race.

The name Podolica comes from Podolia, a Ukranian region. The race was introduced in Italy with the Barbarian invasion and became well distributed along the years and centuries. Today, it is actually rare. Because the Podolica cow produces a low quantity of milk, though of superior quality, it is considered a difficult race to breed. It needs to pasture freely and cannot be farmed in extensive stables. It produces only 5-10Lt of milk per day. But the quality of the milk is superior, rich in fat and proteins, which makes it a dream for cheese production.

Due to the rich wild herbs within the pastures the Podolica grazes on, this Caciocavallo is rich in aroma and very savoury, with long, complex flavours. A truly outstanding cheese, excellent as a stand-alone, on a board accompanied by our Capocollo di Martina Franca, and to enrich recipes in cooking. Not to be mistaken with its industrial counterparts.

Italy, Basilicata.

Additional information


250g, 350g, 500g

Caring for your Cheese

Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.
Store cheese in the warmest part of your fridge. The salad drawer is quite ideal.
Artisanal cheese and mould are natural companions. Simply trim the surface mould before serving.
Always bring cheese to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.