Caciocavallo podolico cheese

Caciocavallo Podolico cheese

Origin

• 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

• Cows' milk, animal rennet

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.

Description

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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