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Caciocavallo Podolico Vetus

Caciocavallo Podolico Vetus
Photo Credit: Casa Madaio
  • Made from pasteurized cow's milk

  • Country of origin: Italy

  • Region: Southern Italy

  • Family: Pasta filata

  • Type: soft

  • Texture: springy and stringy

  • Rind: natural

  • Colour: yellow

  • Flavour: salty, sharp, spicy, tangy

  • Aroma: earthy, strong

  • Vegetarian: no

  • Producers: Casa Madaio

  • Synonyms: Caciocavallo Podolico

Caciocavallo Podolico cheese is made using the milk from Podolica cattle breed by Casa Madaio dairy farm in Cilento, Campania, Italy. The cheese production is similar to Caciocavallo. Caciocavallo Podolico is maturated strictly in the natural caves of Casa Madaio.

Continuous exposure to humidity in the caves and aging develops sharp, spicy flavours in Caciocavallo. With persistent aging, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white to a darker yellow in colour and becomes more salty.

Few mature Caciocavallo Podolico cheeses are kept in natural caves, obtaining a cheese named Vetus. It has a thin smooth rind ranging from alabaster white to amber with a classic flaky structure along with sweet and sharp taste.

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