The particularity of the product is due to the milk of a breed that lives in the semi-braded state.
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Podolico caciocavallo is a typical cheese of the southern regions.
The particularity of the product is due to the milk of a breed that lives in the semi-braded state.
Seasoning is about 2/4 months
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Typical cheese produced all year round at regional or local level (smoked) from cow's milk raised to grazing or fixed stabing.
It is made in the shape of a pear, with a "head" underlined by a strozzatura and a tie with straw thread.
Black nitrile glove, latex-free, powder-free, textured on the fingers.
Caciocavallo is produced from cow's milk salt and garlic.