description Caciocavallo Podolico Overview
Caciocavallo Podolico is a traditional Italian pasta filata cheese made from the milk of Podolica cattle, an ancient breed raised in southern Italy. The cheese has a distinctive teardrop shape and is aged by hanging from a rope, which gives it its name meaning 'cheese on horseback.' With protected designation of origin (DOP) status, it can be aged from a few months to several years, developing increasingly complex and sharper flavors over time.
insights Ranking position
Caciocavallo Podolico ranks #81 of 228 in the Hard Cheese ranking, behind Mont Vully, ahead of Sartori SarVecchio.
help Caciocavallo Podolico FAQ
Why is Caciocavallo Podolico more expensive than ordinary caciocavallo?
It is made from the limited seasonal milk of Podolica cattle, a hardy breed commonly raised on extensive pasture in southern Italy. Low milk yields and long maturation make production smaller and more costly than industrial cow's-milk caciocavallo.
What does Caciocavallo Podolico taste like?
Younger examples can be milky, herbal, and gently sweet, while extended aging produces firmer texture and stronger nutty, spicy, and pasture-driven flavors. The taste varies because Podolica cattle graze on wild vegetation rather than eating a completely standardized ration.
Why is Caciocavallo Podolico hung in pairs?
The pear-shaped cheeses are tied at the neck and traditionally suspended in pairs over a beam for aging. This practice is reflected in the name caciocavallo, commonly interpreted as cheese carried or hung astride.
How should Caciocavallo Podolico be served?
Serve a mature cheese at room temperature in thin slices or broken pieces so its aroma can develop. Southern Italian pairings include rustic bread, honey, preserves, and robust red wines such as Aglianico.
explore Explore More
Similar to Caciocavallo Podolico
See all arrow_forward
Reviews & Comments
Write a Review
Be the first to review
Share your thoughts with the community and help others make better decisions.
