Caciocavallo Podolico della Basilicata
Basilicata Caciocavallo Podolico
Caciocavallo stands for the whole southern cheesemaking tradition, the stretched-curd method having been worked out here over centuries to make cow's milk keep. The Podolico is the prized version, made from the milk of the Podolica cattle still kept through the southern Apennines.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
Abriola, Potenza province
How it is made
The curd, set by heating and rennet, is cooked a second time until it turns elastic and can be handled without tearing. Made all year, with the peak between March and May.