Caciocavallo podolico del Gargano is an Italian cheese made from cow's milk and produced in Puglia
This is a typical cheese produced throughout the year in the Gargano and Daunia Apennines. It is made with the milk of Podolica cows and its derivatives, fed on grass and in semi-wild conditions. This is a semi-hard product, with a thin, smooth and shiny alabaster yellow crust and when well cured it has a rich yellow color, a crumbly and flaky and sometimes porous texture. It is pear-shaped with a head, and its average weight is 2-3 kg. Its flavor is spicy and it is a cheese with a lot of "body". It is used as table cheese.
Production area: Gargano and sub Daunia Apennines.
Process technique: Raw milk, suitably filtered through a cotton cloth or fine mesh strainer (Ilsma), is heated in a wood-fired oven or gas boiler at 36-38 ° C