Caciocavallo podolico cheese

From Cookipedia

Caciocavallo Podolico cheese


  • Caciocavallo Podolico is made in Basilicata, Campania, Calabria and Puglia in the south of Italy using milk from the rare Podolico breed of cow. As these free-range cows only produce milk in May and June, this is an expensive cheese.

Cheese group

  • Semi-hard, spun.

Milk type

Aroma and taste

  • The young cheeses taste aromatic, pleasant, delicate and slightly sweet, but when mature there are complex aromas of pasture and spices with a lingering taste.

Strength and texture

  • Mild to medium strength, depending on age. Matured for 6 months to 8 years. Hard, smooth rind. Compact interior, with a few holes, which becomes brittle and flaky with age.

Shape, weight and size

  • Pear shaped. Each cheese weighs between 1 and 3kg.


White or pale yellow body.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Caciocavallo podolico cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Caciocavallo podolico cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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