Caciocavallo Podolico Vetus Cheese

Caciocavallo Podolico Vetus is a rare and exquisite Italian cheese, originating from the southern regions of Italy, particularly Basilicata and Calabria. It is made from the milk of the Podolica cow, a breed known for its resilience and the high quality of its milk. This cheese is characterized by its soft, elastic texture and a distinctive pear or gourd shape, which is a result of the traditional method of tying the cheese with a cord and hanging it to age. The rind is thin and smooth, often developing a golden to amber color as it matures. Caciocavallo Podolico Vetus is celebrated for its rich, complex flavors and its deep connection to the pastoral traditions of southern Italy.

Caciocavallo Podolico Vetus has its roots deeply embedded in the pastoral traditions of southern Italy, where the Podolica cows graze on the wild herbs and grasses of the region, imparting unique flavors to their milk. The cheese's name, 'Caciocavallo,' translates to 'cheese on horseback,' a nod to the traditional method of aging the cheese by tying it in pairs and hanging it over a beam or branch. This method not only aids in the aging process but also contributes to the cheese's distinctive shape. The 'Vetus' designation indicates a longer aging period, which enhances the cheese's flavor complexity. This cheese is a testament to the artisanal cheesemaking practices that have been passed down through generations in Italy.

The production of Caciocavallo Podolico Vetus begins with the collection of raw milk from Podolica cows, which is then heated and curdled using natural rennet. The curds are cut, cooked, and then molded into the characteristic pear shape. After molding, the cheese is salted and then tied with a cord to hang and age. The aging process can last from several months to over a year, during which the cheese develops its unique flavor profile and texture. The traditional method of hanging the cheese allows for even air circulation, contributing to the development of a smooth rind and a soft, elastic interior.

Caciocavallo Podolico Vetus offers a rich and complex flavor profile, with notes of nuts, herbs, and a slight sweetness that becomes more pronounced with age. The aroma is earthy and inviting, with hints of the wild pastures where the Podolica cows graze. The texture is soft and elastic, making it a delight to slice or melt. The cheese's flavor deepens and intensifies as it ages, offering a truly unique tasting experience.

Caciocavallo Podolico Vetus pairs beautifully with full-bodied red wines such as Aglianico or Primitivo, which complement its rich flavors. For a beer pairing, try a robust ale or stout to match the cheese's intensity. On the table, it shines alongside cured meats, olives, and crusty bread. For a more innovative pairing, consider serving it with a drizzle of truffle honey or alongside a fig and walnut salad to highlight its nutty and sweet notes.