The Podolica cows grazing on the Gargano promontory are a sight you will never forget. Their milk is used to produce extraordinary cheeses, first and foremost the Caciocavallo Podolico. Unfortunately the Podoliche cows produce little milk, and only at certain times of the year. Pasture is stingy, water is scarce and survival is difficult. The Gargano core is still relatively consistent, but the Gargano caciocavalli are in fact destined for family consumption or strictly local marketing given the small quantities available. The process of pasta filata and halved into very small pieces, the brine and the maturing in caves makes this a unique slow food product. The whole cheese is about 2 kg.
Seasoning varies from 4 to 8 months. on reservation limited availability of caciocavallo with seasoning over 12 months. The world-famous slow food caciocavallo podolico is hung over the embers and then accompanied by bread made from ancient grains and artisan cured meats.
ingredients : podolico milk, rennet, salt.