Caciocavallo Podolico Vetus

Caciocavallo Podolico cheese is made using milk from the Podolica cattle breed by the Casa Madaio dairy farm in Italy. The cheese production process closely follows that of traditional Caciocavallo. Caciocavallo Podolico matures exclusively in the natural caves of Casa Madaio.

Continuous exposure to humidity in the caves and the ageing process develop sharp, spicy flavours in Caciocavallo. With prolonged ageing, the cheese acquires intense, earthy undertones and fruity aromas. Along the way, it transitions from a milky white to a darker yellow hue and becomes increasingly salty.

A select few matured Caciocavallo Podolico cheeses undergo further maturation in natural caves, resulting in a cheese known as Caciocavallo Podolico Vetus (or simply Caciocavallo Vetus). It boasts a thin, smooth rind ranging from alabaster white to amber, featuring a classic flaky structure and a delightful combination of sweet and sharp flavours.