Caciocavallo podolico Dauno
Place of Origin
Caciocavallo Podolico Dauno, also known as Caciocavallo Podolico of the Gargano, is a cheese produced only during certain periods of the year.
It is a fat, short and medium aged cheese, prepared with whole milk of Podolica pure bred cows typical of the area of the Gargano.
Caciocavallo Podolico has an oval shape, almost pear-shaped, with a thin and smooth rind, and a colour tending to yellow. The inside is dark yellow, slightly porous and crumbly. It has a spicy flavour and tastier when seasoned.
For the preparation of this cheese two types of rennet can be used: liquid calf rennet is used to create a cheese with a delicate flavour; lamb rennet is used for a spicier taste.
The rennet is added after bringing to temperature the milk. Once cheese is ready is left to mature and then shaped by hand in the classic pear shape. It is salted in brine for about nine hours.
Its maturing period can be of 5-6 years, which give it a complex aroma and an outstanding flavour.
It is a table cheese to be consumed usually after meals.
The well-seasoned Caciocavallo pairs well with Matino Rosato DOP or Salice Salentino Rosso DOP.