DESCRIPTION
The term Podolico derives from the exclusive use of milk from Podolic cows, a breed that is not very productive (in fact they are milked only once a day in spring and summer). Podolics are present, bred in the wild, throughout the southern Apennines. The result is a much tastier yellow cheese than a classic caciocavallo.
Caciocavallo podolico is produced with 100% milk from Podolic cows, processed by hand within 24 hours of being milked, the dexterity and experience of the dairy farmer means that this cheese is always as it was, it never has not undergone any process of industrialization. Cellar aging for 3 to 24 months. As the seasoning continues, the spiciness increases.

CONSERVATION
Store between + 2 ° C and + 8 ° C. After opening, keep refrigerated and consume within 15/20 days.

INGREDIENTS
Cow’s milk rennet, salt