The Caciocavallo podolico slow food is the spearhead of a regional dairy production of incredible quality and has a special milk as raw material, that the cow Podolica, which is fine breed bred in the wild in places rich in aromatic plants, shrubs and plants of the undergrowth (graze in the woods and along the beds of rivers Lucan, present throughout the southern Apennines to the Pollino massif, including the mountain areas of the region and those of the badlands of ferrandinese) that gives the cheese flavors and unique fragrances.
It’is a breed not very productive, in fact cows are milked once a day during spring and summer months, so their milk cheese creates a noble, a rare specialty consumed only at the table, usually at the end of meals, cut Disc-shaped slices and then rounded and triangular-based combination with red wines like Aglianico del Vulture, and the honey of Acacia, Eucalyptus, Sulla and Castagno.
Cow’s milk podolica, rennet, salt. No preservatives.
Today it has among its ranks the Slow Food Presidium of the institution Caciocavallo of Basilicata. The Presidium aims to encourage the breeding of podolica in Basilicata, both for meat and for milk, increasing the number of dairy farmers-producers with the facilities and seasoned cheese.
Certificated product Presidio Slow Food.