To ensure the freshness of our products, all orders will be shipped on Monday and Tuesday.
The caciocavallo podolico comes from herds of cattle of the podolica breed kept in the wild.
The breeding of the podolica breed is widespread throughout the Southern Apennines.
The Podolica breed is a rustic breed native to Ukraine that was introduced in the aftermath of the barbarian invasions.
In winter it adapts very well to outdoor life and to the low temperatures of the Lucanian Apennines and very often gives birth to calves in the snow.
The Caciocavallo Podolico Lucano is a cheese made from sole podoliche milk milked by hand only once a day.
The podoliche cows feed exclusively on pasture and the milk produced by them is transformed within 24 hours in caciocavallo podolico.
The Caciocavallo Podolico is aged for months and in some cases for years.
The forms of Caciocavallo Podolico are linked in pairs with a rope and the rope that connects the two forms is placed on a "horse" (and hence the name of Caciocavallo) of a beam or rod hanging from the ceiling.
The longer the seasoning the more increases the intense and spicy flavor of Caciocavallo Podolico and the load of aromas and scents brought by wild herbs that feed the podoliche cows.
The paste of Caciocavallo Podolico is straw-yellow, rather compact, elastic (when it is not very seasoned) and with little holes. In the very mature Caciocavalli it is easy to find cracks inside.
Store the product once the package is opened, in the refrigerator at a temperature of +4.
Consume by the expiration date on the package.