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Caciocavallo Podolico. The long-aged caciocavallo podolico is considered as the king among the types of cheeses produced in the south of Italy. Our product is aged in traditional tuff caves, in the old town center of a small village called Zungoli. It is a timeless tradition, with pronounced flavors and intense smells, in order to taste an ancient product. Produced in Irpinia in the Campania Region of southern Italy, Caciocavallo Podolico is made from the raw milk of a rare breed of Italian cow - the Podolica.The Podolica's ability to adapt to the harsh conditions of this inland area is the main reason for their survival down the centuries.