Caciocavallo Podolico

Among the silent pastures of the Lucanian Apennines, where the air smells of wild thyme, broom and undergrowth, one of the most precious treasures of southern cheese-making tradition is born: Caciocavallo Podolico (Podolico Caciocavallo cheese), a Slow Food Presidium.

It is not just a cheese, but the living story of a harsh and generous land where the Podolica cow, an ancient and rustic breed that lives in the wild, feeds exclusively on the wild herbs that grow in the mountains. It is precisely this rare and fragrant milk, produced in very limited quantities, that makes Caciocavallo a product of excellence, authentic and unique.

Its creation follows the ancient ritual of pasta filata, a technique perfected over centuries to preserve the purity of the milk. The curd, worked with patience and skill, is shaped into its characteristic flask form and then tied in pairs with string, left to mature 'a cavallo' (strung) on wooden beams, where time becomes its most precious ally. It is here, in the silence of the cellars and vaults, that the cheese slowly transforms, acquiring structure, character and depth.

The compact, straw-coloured paste tells a different story depending on its age: young and delicate in the first few months, it evolves into increasingly intense notes, until, after years of ageing, it releases complex, spicy and enveloping aromas, with nuances reminiscent of the herbs of the pastures and the land from which it comes. Each wheel is unique, marked by the climate, altitude and freedom of the animals.

Produced mainly between spring and summer, when the herds return to the mountain pastures, Caciocavallo Podolico is now a precious treasure to be preserved, a symbol of a pastoral civilisation that has stood the test of time. Tasting it means taking a journey through the most authentic landscapes of Basilicata, where nature, tradition and patience come together in perfect balance, offering a flavour that is, above all, a living memory of the mountains.