Artisanal Caciocavallo Podolico di San Rufo from semi-wild cows
Like all Erbanito cheeses, artisanal caciocavallo is produced in San Rufo, at the foot of the Alburni mountains in the Vallo di Diano, on a 50-hectare farm.
Milk self produced by small satellite farms that gravitate within a few kilometers of the farm.
It stands out for:
THE UNCONTAMINATED PASTURES: Erbanito cheeses are distinguished by quality, aromaticity and variety of herbs, plants, flowers and roots that the animals feed on grazing free in uncontaminated pastures; for semi-wilds, sporadic integration with own or local quality hays;
MILK: the milk comes from the personal breeding of wild and semi-wild animals, selected for decades from the best typical breeds present in the Cilento and Valo di Diano National Park, whose uniqueness is protected.
PROCESSING: the artisan cheese-making respects the ancient methods of raw processing that make the Alto Vallo di Diano unique and differentiate it from any other production area.
THE SEASONING: the final seasoning takes place in a tuff cave at the right and adequate natural temperatures and humidity.
It has an intense, buttery and pleasantly balanced flavor, with hints of vanilla.
It offers an excellent gustative persistence without unpleasant acidic or bitter aftertaste.
The Erbanito artisanal podolic caciocavallo is produced with raw milk from brown and red spotted semi-wild cows, of the varieties that have settled in the area for decades.
Seasoning: from 2 months up to 2 years or more.
Number of Pieces: 1
Dimensions: 500 gr / 1 kg / 2kg
Seasoning Available: from 3 months to 2 years
Ingredients: Cow’s milk, rennet, salt
Production area: Vallo di Diano
Manufacturing company: Erbanito