The "Caciocavallo podolico", seasoned in cave, is characterised by unique organoleptic qualities: rich scents, herbaceous and scrub hints, and a strong taste.
It pairs well with any red wine, green tomato spicy preserve, and the typical lucan "ciabatta" bread.
Ingredients: cow's milk, rennet, salt.
Wheel: about 2,5 kg.
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