How One Of Italy’s Rarest, Most Expensive Cheeses Is Made | Regional Eats

Caciocavallo cheese is one of the most popular cheeses in Italy and is famous for its signature elongated shape. In the caciocavallo family, there is one kind that is so rare that at times it can be even more expensive than the finest of Parmesans: caciocavallo Podolico. This special type of caciocavallo is made with the raw milk of Podolica cattle, a rare breed of cattle confined to a few areas where water is scarce and survival is difficult. One of these is the Gargano, a peninsula whose close proximity to the sea gives Podolica cows’ milk a rich, earthy flavor. This milk,in combination with how the cheese is aged, lends a salty, sharp, almost spicy flavor to the finished product. Virginio Frumenzio, a full-time livestock breeder and part-time cheesemaker, shares the story of this incredible cheese with us. MORE REGIONAL EATS VIDEOS: How Ricotta Cheese Is Made In Italy | Regional Eats How Brie De Meaux Cheese Is Made In France | Regional Eats Why Traditional English Cheddar Is Aged In Caves | Regional Eats ------------------------------------------------------ #Caciocavallo #Cheese #FoodInsider Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our channel and visit us at: Food Insider on Facebook: Food Insider on Instagram: Food Insider on Twitter: Insider on Snapchat: Insider on Amazon Prime: Insider on TikTok: @insider Food Insider on Dailymotion: How One Of Italy’s Rarest, Most Expensive Cheeses Is Made