Caciocavallo Podolico Cheese

Size 2 kg
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This particular variety of caciocavallo (the noblest and most prized, referred to by some as "the Parmigiano Reggiano of southern Italy") takes its name from the breed of cows bred to produce it, precisely the podolica breed, which lives in a semi-wild state in the Mediterranean vegetation, feeding on strongly aromatic herbs such as wild fennel, licorice and myrtle, from which it absorbs scents that it transmits to the milk.

Caciocavallo podolico requires long aging, which some extend for many years, said to be as long as twelve. As with all cacicavalli, aging is done by hanging the cheeses, tied in pairs to a rope, "straddling" a board or beam, a custom that gave rise to the cheese's name.

  • Type: pasta filata cheese
  • Texture: compact
  • Rind: absent
  • Color: straw yellow
  • Flavor: intense
  • Aroma: spicy




Caciocavallo Podolico Cheese


2 kg

When great-grandfather Luigi Guffanti began aging Gorgonzola in 1876, his genius intuition was the purchase of an abandoned silver mine in Valganna, in the province of Varese. Five generations have passed, the attention to the artisanal quality of the cheese product and the passion for careful ripening continue to characterize the Guffanti-Fiori family, consolidated to this day as one of the best ripeners in the world.

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