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The most credible hypothesis on the meaning of the name Caciocavallo, (cavallo
meaning horse) is more than likely the custom tied to its production, that
is, the practice of hanging the shapes in twos with a string, (horse-wise)
astride a plank of wood, so that they can mature. This particular variety of
Caciocavallo (the most noble and prestigious, defined as the “Parmigiano
Reggiano of the South”) also gets its name from the Podolica, the breed of
cow from which this cheese is produced. These cows live in the wild, in the
“Mediterranean macchia", therefore have the possibility to nourish
themselves on aromatic herbs, such as wild fennel, liquorice, and myrtle.
The flavor and perfume from these, is then transferred in a completely
natural manner to the milk. The Caciocavallo Podolico, needs a long aging
process, which can last many years. While this process is ongoing, the
cheeses are looked after meticulously in appropriate establishments. These
particular conditions permit the production of a cheese that is without
doubt the pride of Southern Italy.
Our Suggestion
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CACIOCAVALLO PODOLICO
