Gargano Caciocavallo Podolico

Italy

Puglia

Milk and milk products

Back to the archive >
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.

  • Hai imparato qualcosa di nuovo da questa pagina?
    Did you learn something new from this page?

  • YesNo

Season

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

Back to the archive >
The Presidium wants to encourage the production of Podolica milk and cheese, but also revive the use of the traditional aging sites, especially natural caves, which guarantee excellent quality. Caciocavallo Podolico is a noble cheese, not used in the kitchen but eaten on its own. 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.

Production area
Gargano, Foggia Province

Presidium supported by
Gargano National Park

Francesco Saverio Bisceglia
Monte Sant'Angelo (Fg)
contrada Cornello
tel. +39 340 7914714
fattorialamontagnola@tiscali.it

Giuseppe Bramante
San Giovanni Rotondo (Fg)
corso Umberto I, 44
tel. +39 0882 456288
giuseppebramante@tiscali.it
www.masseriapaglicci.it

Agriturismo
Masseria Sgarrazza
Vieste (Fg)
contrada San Salvatore
tel. +39 347 7545180
info@masseriasgarrazza.it
www.masseriasgarrazza.it

Virginio Frumenzio
Sannicandro Garganico (Fg)
Via dei Maceristi, snc
329 4459800
frumenziovirgi@hotmail.it

Giuseppe Gaggiano
Rignano Garganico (Fg)
Contrada Lama
tel. 339 888122
giuseppe697@yahoo.it
Slow Food Presidium Producers’ Coordinator
Giuseppe Bramante
Tel. +39 0882 456288 - 368 3800207
giuseppebramante@tiscali.it

Slow Food Presidium Coordinator
Giuseppe Placentino
Tel. +39 0882 452109 - 339 8839888
peppinoplacentino@alice.it
The Presidium wants to encourage the production of Podolica milk and cheese, but also revive the use of the traditional aging sites, especially natural caves, which guarantee excellent quality. Caciocavallo Podolico is a noble cheese, not used in the kitchen but eaten on its own. 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.

Production area
Gargano, Foggia Province

Presidium supported by
Gargano National Park

Francesco Saverio Bisceglia
Monte Sant'Angelo (Fg)
contrada Cornello
tel. +39 340 7914714
fattorialamontagnola@tiscali.it

Giuseppe Bramante
San Giovanni Rotondo (Fg)
corso Umberto I, 44
tel. +39 0882 456288
giuseppebramante@tiscali.it
www.masseriapaglicci.it

Agriturismo
Masseria Sgarrazza
Vieste (Fg)
contrada San Salvatore
tel. +39 347 7545180
info@masseriasgarrazza.it
www.masseriasgarrazza.it

Virginio Frumenzio
Sannicandro Garganico (Fg)
Via dei Maceristi, snc
329 4459800
frumenziovirgi@hotmail.it

Giuseppe Gaggiano
Rignano Garganico (Fg)
Contrada Lama
tel. 339 888122
giuseppe697@yahoo.it
Slow Food Presidium Producers’ Coordinator
Giuseppe Bramante
Tel. +39 0882 456288 - 368 3800207
giuseppebramante@tiscali.it

Slow Food Presidium Coordinator
Giuseppe Placentino
Tel. +39 0882 452109 - 339 8839888
peppinoplacentino@alice.it

Territory

StateItaly
RegionPuglia

Other info

CategoriesMilk and milk products