Caciocavallo Podolico Lucano Tenero

The company Agricola Pessolani, which has been specializing in cheese production for decades, offers us the opportunity to taste a cheese with a unique flavor strength and complexity of aromas that deeply differentiate it from all others it might resemble in shape: the caciocavallo podolico.
There are several factors that contribute to the creation of the unique flavors of this "piece of Lucanian history," the foremost being the choice of raw materials. The milk and natural rennet, in fact, are decisive in the production process of the caciocavallo, which owes its name to the type of cattle from which the milk is obtained.
In fact, cows of Podolica breed are used, which live in wild state feeding on the typical vegetation of the Lucanian pastures that will greatly influence their character. The other factors contributing to the creation of this excellence are: the mastery of the cheesemakers, whose skilled hands are entrusted with the task of transformation through the centuries-old technique of spinning, the only one capable of ensuring the preservation of cheeses obtained from whole cow's milk, and the aging period, which takes place inside tuff caves where the presence of particular yeasts and fungi will be fundamental for the aging (which will vary from a few months to several years) and for the development of the typical organoleptic properties of this noble cheese. For aged caciocavallo cheese of 6 months, it is recommended to pair it with white wines such as Greco di Tufo or Fiano di Avellino, while for those aged 2 or 3 years, structured wines like Aglianico del Vulture are suggested. It is best served at room temperature.

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