Caciocavallo di grotta del Cervati e delle Gole di Pertosa*

Caciocavallo di grotta del Cervati e delle Gole di Pertosa is a traditional Italian cheese that is produced in the Campania region. It is specifically made in the towns and communes surrounding the Cervati Mountain and the Pertosa Caves. These include towns such as Auletta, Polla, and Pertosa.

This cheese is made using cow’s milk and is aged in natural caves, which gives it a unique flavor and texture. The caves provide the perfect environment for the cheese to mature, allowing it to develop its distinct taste. The aging process can range from a few months to a year, resulting in different variations of the cheese.

Caciocavallo di grotta del Cervati e delle Gole di Pertosa has received the PAT (Traditional Agri-Food Product) recognition, which is a certification given to traditional Italian food products that are produced using traditional methods and have a strong connection to the local territory. This recognition ensures that the cheese is made following specific specifications and maintains its traditional characteristics.

One popular recipe that includes Caciocavallo di grotta del Cervati e delle Gole di Pertosa is “Caciocavallo alla Lucana.” This dish involves grilling or baking the cheese until it becomes soft and gooey. It is often served with crusty bread and accompanied by cured meats and vegetables.

Sources:
– “Caciocavallo di grotta del Cervati e delle Gole di Pertosa” – www.prodottitipici.campania.it
– “Caciocavallo alla Lucana Recipe” – www.gustoblog.it