Caciocavallo podolico Picentino is an Italian cheese made from cow's milk and produced in Campania
This is a semi-hard pasta string cheese, made in the province of Avellino.
Ingredients: raw or pasteurized whole cow's milk, with a maturation to consume it fresh (15 days) or mature (up to 4 months). Its shape is oval, with apical subconstriction, with a larger diameter at the base of 10-20 cm and a height that varies between 20 and 30 cm. Weight: between 1.0 and 3 kg. Its bark is smooth, yellow ocher and hard. The paste is straw-colored and uniform in consistency, with a tendency to swell and with the presence of irregular holes. The pieces of cheese produced are not uniform in shape or weight.
Ingredients: Cow's milk from one milking or more, raw or pasteurized, kid's rennet in paste or liquid and salt. Process technique: Cow's milk is pasteurized at 72 ° C.