Gargano Caciocavallo Podolico

A herd of Podolica cows grazing in the Gargano is a memorable sight. Their milk is used to make extraordinary cheeses, first and foremost Caciocavallo, but the breed’s yield is low. Podolica cows used to be among the most common in Italy but are now confined to the few areas in the south where pasture is sparse, water is scarce and survival is difficult. There is still a fairly large population in the Gargano, but their Caciocavallo is only sold on the local market. It is extraordinarily suited to aging, and it is only after several months that it takes on its unique sensory characteristics; notes of cut grass, bitter flowers, vanilla and spices make this one of the most aromatic aged cheeses in Italy.

Season

Throughout the year, with maximum production from March to May and a minimum aging period of three months.