"Manteca" Caciocavallo Podolico

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This mini version of our prized Caciocavallo Podolico is ardently sought after for it's "Dairy Inception."


What are we talking about? Butter IN CHEESE, folks! 


A member of the Pasta Filata family, or stretched curd, this special cheese is made from the milk of the nomadic Podolico Cow, which is characteristically sweet and grassy. These happy cows wander the mountains of Abruzzo nibbling on whatever is seasonally flourishing at the moment, and their milk is a true reflection of that terroir. The curd is stretched by hand around a ball of fresh Podolico butter, expertly knotted at the top, then hung and aged for 3-6 months. The Caciocavallo cheese hardens and ages around the fresh butter, while simultaneously preserving the freshness of the inner butter.


Sold by the piece and typically weighing 10-12 ounces each, these mini Caciocavallo's are about 75% Podolico butter and can be used in numerous special ways. Elevate your signature pasta dish by using the rich interior butter then grating the exterior cheese to finish the experience. Spread on local artisan bread, or melt a slice of this exceptional butter/cheese combination on dry aged steak. 


Caciocavallo Podolico Award Recognition, exterior cheese:

2012 Gambero Rosso Formaggi i Migliori d'Italia 

1st Prize Biocaseus, Pienza 2007-2009

1st and 2nd Prize 'Golden Caciocavallo' Frosolone 2004

2nd Prize "Golden Caciocavallo" Frosolone 2005-2007, 2010-2011




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