Caciocavallo podolico del Gargano

Caciocavallo podolico del Gargano is an Italian cheese made from cow's milk and produced in Puglia

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

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