Caciocavallo Podolico Colantuano
This cheese is made from organic raw Podolico Cow milk and aged 4-15 months. The cheese also contains salt and rennet.
This Caciocavallo was entered into the 2012 Gambero Rosso Formaggi i migliori d'Italia 2012 and won for:
1 st Prize Biocaseus, Pienza 2007-2009
2 nd Prize "Golden Caciocavallo" Frosolone 2005-2007-2010-2011
1 ° and 2 ° Prize "Golden Caciocavallo" Frosolone 2004
Made by Carmelina Colantuono; referred to in Italy as the “Last Cow Girl”.
She is one of only a few Italian women cheesemakers and is carrying on the tradition of her family, making this exceptional caciocavallo cheese. A fourth generation cheese maker, she shepherds the Podolico cows on their yearly 250 km transhumance on horseback.
Aged from 10 to 15 months (as long as 5 years), this is a very complex cheese. Podolico, the breed is very strong and can survive in extreme conditions, able to feed in difficult conditions at high altitudes. (Where other cows cannot survive).
Feeding on different herbs that are present on the mountain pastures, the milk from this cow, which is produced in small quantities, is particularly rich - but the flavors and aromas are unique and intense.
It’s traditionally paired with Castagno honey.
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