Caciocavallo Podolico from Basilicata (it’s important to specify where it’s from, since there are three Caciocavallo Podolico cheeses: one from Apulia, one from Campania and one from Basilicata) is an exquisite cheese with a semi-hard paste, made from the Podolica cow’s milk, a local cattle breed from the Southern Apennines. This breed was once quite widespread all over Italy, but nowadays only few heads of cattle are left. That’s why the Caciocavallo Podolico cheese by Parco Verde farm, which is specialised in the production of typical foods from Basilicata, is a unique and sought-after cheese. 

Podolica cows produce, by their very nature, very little milk and must be reared in a wild or semi-wild state. That’s why farming cannot be intensive and the products made from their milk are rare and exquisite. 

Caciocavallo podolico cheese by Parco Verde ages for more than six months, which allows it developing one-of-a-kind scents and texture. This cheese is part of a Slow-Food Presidium and is certified as an Italian traditional agri-food product (PAT).

We like to use it to make:

• Meat roulades

• Orecchiette pasta

• Tagliatelle pasta with bolete mushrooms