Caciocavallo Podolico from Gargano
herd of Podolice cows grazing in the Gargano- Puglia, in the heart of
Gargano National Park, is a show you'll never forget.
straight profile, their gaze turned on, large solemn horns, the gray
coat that shines against the backdrop of the woods and Mediterranean
vegetation, they inspire a sort of sacred calm. But admiring them is
one thing, raising them is another. With the milk extraordinary
cheeses are made, first of all, the typical Caciocavallo Podolico del
Gargano, produced in very small quantities and only at certain times
of the year.
can therefore understand how this race, once dominant on the Italian
territory, is now confined to a few areas of Puglia, where the
pasture is poor, the water is very little,therefore difficult to
survive. The nucleus still present Puglia Gargano, is still
consistent but the caciocavallo cheese is actually intended for
home consumption or marketing strictly in the Puglia area. The
Caciocavallo Podolico is a noble cheese, which isn’t used for
cooking, but as a table cheese. It has an extraordinary capacity in
aging. Indeed, only after several months its takes its particular
characteristics: those hints of mown grass, flowers, love, vanilla
and spices that make it one of the most aromatic cheeses in Italy.
area: Gargano - Foggia Province