Caciocavallo podolico Alburni is an Italian cheese made from cow's milk and produced in Campania
Region: Campania. Production area: in the inland areas of the region, where extensive livestock farming is carried out.
Brief description of the product: cow's milk cheese in threads, made with milk from podolica cows only, in the wild or semi-wild state on farms, with a diet based mainly on natural pastures. The ripening time is variable (from 15 days to more than 6 months), and it has a typical globular shape, with a head and tied with raffia, of a straw yellow color, which tends to darken as it matures. Size: 1-2 kg. Production: active.
Ingredients: local cow's milk, goat or cow rennet and salt.
Process technique: Raw milk from podolica cows is heated to 36 ° C.