Caciocavallo podolicoAMONG MYTHS, STORIES AND TRADITIONS OF THE PASTORAL CULTURE

Why “caciocavallo”?

Pear-shaped and roundheaded, this typical dairy

product (cacio) owns its name to the unusual

ligature of each couple of products through a

string, so as to allow each couple to be tied and

seasoned on horseback (cavallo) of a floorboard.

Why “podolico”?

This adjective refers to the milk from which they

get this type of cheese, deriving from a cow race

called “podolic”.

A podolic bull in the myth of Europa and Zeus

According to the most ancient iconographic

evidence, the bull in the myth of Europa is believed

to be “podolic”. Zeus, fallen in love with

Europa, daughter of the king Agenor, had to resort

to a trick in order to kidnap her.

While Europa was gathering flowers, she saw the

bull, caressed his flanks, and eventually got onto his

back. Zeus took that opportunity and ran to the sea

and swam, with her on his back, to the island of

Crete. He then revealed his true identity, and

Europa became the first queen of Crete, giving birth

to Minos.

Europa riding a bull, detail from Europa Chalice

Due to Asteas, about 300 BC (Paestum, near Naples).

The milking process

The milking is regarded as the first procedure, highly

complicated, considering that these cows give only

their veals milk. The cattleman can therefore draw

the milk from just one nipple, so long as the veal sips

the milk from the other one.

If the veal sips too much milk, the cattleman chase it

away by using a riding whip. This can happen over

and over again, until the cattleman’s bucket is full.

The curdle

The milk gathered in buckets gets poured into cans.

From these cans, through a cotton filter, the milk gets

put in a tub and then, using another filter, in a big

copper kettle, hanging from a hook of a

turntable, making its move on the fire much easier.

When the temperature of the milk reaches about

38°C, it gets put in the tub again. Once in the tub, we

add a small quantity of buttermilk of the day before

and then kid rennet. After about half an hour, we

obtain the curdle.

The ricotta

The buttermilk gets put

on the fire again, until

its temperature reaches

about 80°C, in order to

obtain the ricotta.

The butter

In the meantime, the

ricotta making process

begins, in order to obtain

butter, that will be

contained in churns.

The final process

The solid mixture remains well-covered in the

tub, until it gets stringy. After that, we put it on the

table, so as to be cleaned and cut to big pieces.

Immersed in a tub of hot water (about 80°C), the

mixture can eventually be moulded by hand, in order

to obtain its typical shape.

The new born “caciocavallo” gets therefore solidified

in the cold water for a couple of hours and then

immersed in the brine, where it will remain for a

variable amount of time, according to its size and

shape.

TWO TYPES OF “CACIOCAVALLO”

Middle-aged “caciocavallo

podolico”

Weight: about1.8 kg

Aging: 4-12 months

Long-aged “caciocavallo

podolico”

Weight: about1.6 kg

Aging: 18-24 months

P.A.T. Denomination

Our “caciocavallo podolico” is a type of cheese

belonging to an ancient tradition and it is typical

among the hills and mountains, so much so that it has

been recognised as a Traditional Agricultural and Food

Product (P.A.T.) by the regional council of Campania

(G.U. n.149 del 30/06/2009).

Combinations

It is ideal when combined with white wines, such as

a bottle of Greco di Tufo or Fiano di Avellino, if this

type of cheese is sweet and middle-aged; or with red

wines, such as a bottle of Taurasi or Aglianico

Irpino, if this cheese is aromatic and spicy. It can

also be combined with honey, acacia and chestnut

honey in particular. Finally, the long-aged

“caciocavallo podolico” is flawless if served along

with mold wines, such as the “Sauternes”, or straw

wines, such as that one of Pantelleria.

THANK YOU FOR YOUR

KIND ATTENTION.

Slides by Eugenio MolinarioMedia management – E: eugenio.molinario@hotmail.com