Caciocavallo Podolico Aged

The pride of Lucanian dairy production is the Caciocavallo Podolico.

This noble cheese is not only a gastronomic delicacy but also a piece of history and culture from an ancient and generous land like Basilicata , whose inhabitants are still proudly and stubbornly tied to centuries-old traditions such as the breeding of Podolica cows.
The herds live in the wild , free to graze where the right vegetation grows, moving from high altitudes to the plains depending on the season, always in search of the best pastures.
It is not difficult to observe, with immense astonishment for those who are not from these places, the periodic transhumance , announced by the unmistakable sound of the bells tied around the necks, along the streets of the small villages of Basilicata.
The milk that is collected from these cattle is thus of the highest quality and possesses organoleptic characteristics that are crucial for creating the range of bold and complex flavors that identify the podolico.

The transformation is then entrusted to master cheesemakers who, with great skill and no small effort, will manage to give it the typical "pear" shape by relying on the traditional spinning technique, the only one capable of ensuring the long-term preservation of a product made from whole cow's milk.
The final phase of production is the aging intuff caves , where the presence of yeasts and fungi will complete the maturation, enriching it with additional flavor.

It is preferable to consume it at room temperaturepairing it with structured wines such as Aglianico del Vulture.

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