Caciocavallo Podolico

A pasta-filata, or stretched-curd, style of cheese made from the milk of the Podolico breed of cows in the Campania region of Italy. The name “Caciocavallo” translates to horse cheese”, which is likely a reference to how the cheese was traditionally transported across the backs of horses. The tear-drop shaped cheese is normally connected to another with a piece of rope. The paste is elastic and smooth, with lactic and savoury vegetal notes.

SKU
52872010
Size

1 Wheel (2.0 Kg)

Brand

Nicola Pessolani

Origin

Italy

Product Type

Cow

Foodservice/Retail

Foodservice