Ok so maybe the Podolica Cow is not exactly lazy, it’s just a perfectionist. Why does the work ethic of a Cow matter? One word, Caciocavallo. Perfectly subtle, slightly salty cheese, lovingly stretched and shaped by hand that is made from the milk of the Podolica Cow.
Grazing in the wild over Southern Italy’s difficult terrain, Podolica Cows eat what they can find. They adapt, they are hearty and they like herbs. Lucky for us Cheese Lovers, this means smaller yields of milk with high fat content, rich with the flavors of their herb grazing ways.
How did I come across this Cheese Trivia Gem you ask? Well, Bello and I like to save money when we travel, so we typically pick up some groceries and wine, to eat one meal a day in our hotel. In Southern Italy, this practice yielded many surprises. Local craftsmen opened their cellars, their caves, their cases and proudly…
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