Caciocavallo is a symbol of Southern Italian cheese-making tradition, made using the stretched-curd technique developed in the area over the centuries in order to ensure the quality and durability of cow’s milk cheeses. The curd, obtained by heating and curdling the milk, is cooked a second time and becomes elastic, meaning it can be handled without breaking. Caciocavallo Podolico is especially prized and is made using milk from the Podolica breed of cows, still found in the southern Apennines. The breed was once prevalent across the country, but now just 25,000 animals remain.
Abriola Municipality, Potenza Province
tel. +39 329 4145376
Albano di Lucania (Pz)
tel. +39 349 3182819
tel. +39 339 6811953
vico Napoleone, 1
tel. +39 +39 0971 923021 - +39 339 8144858