Manteca Caciocavallo Podolico
This mini version of our prized Caciocavallo Podolico is ardently sought after for it's "Dairy Inception." In short, it's butter and cheese. In a word, perfection. 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. Their milk is a true reflection of our pristine 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, 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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