Caciocavallo podolico is a traditional Italian cheese that originates from the Campania region in southern Italy. It is made from the milk of the Podolica breed of cows, which are known for their high-quality milk. This cheese is produced in various towns and communes in Campania, including Agerola, Castellabate, and Cilento.
Caciocavallo podolico is a Protected Designation of Origin (PAT) recognized cheese, which means it must adhere to specific production methods and quality standards. The cheese is made by hand using traditional techniques, and the milk used must come exclusively from Podolica cows. The cheese is aged for a minimum of 12 months, resulting in a firm and slightly crumbly texture.
One popular recipe that features Caciocavallo podolico is “Caciocavallo alla brace,” which is a grilled cheese dish. The cheese is sliced and grilled until it becomes soft and slightly melted. It is often served with crusty bread and a drizzle of extra virgin olive oil. Another recipe is “Caciocavallo podolico al forno,” which is a baked cheese dish. The cheese is sliced and baked until it becomes golden and bubbly. It is typically served with roasted vegetables or cured meats.
Sources:
– “Caciocavallo Podolico” – Prodotti Tipici Italiani (prodottitipici.com)
– “Caciocavallo Podolico” – Slow Food Foundation for Biodiversity (slowfoodfoundation.com)