Adopt a cow and enjoy caciocavallo, a prized Pugliese cheese!
The podolica cow came to Italy centuries ago, and ever since, Pugliese farmers have transformed this now-rare breed's milk into a flavorful, high-quality cheese. Especially Puglia's Adopt a Cow program allows you to become part of this proud tradition and support local farmers who keep sustainable, small-batch cheesemaking alive.
What You Receive
Your selected amount and aged Caciocavallo cheese from your pasture
Adoption certificate with the aging length of your cheese
Information about the herd and the pasture
All packed in cotton cloth drawstring bag
Our program brings small-batch caciocavallo cheese of superior craft and quality directly to your table. Caciocavallo podolico is a semi-hard, pasta filata (pulled-curd) cheese made of cow's milk from the podolica cow. Herds of this rare cow graze freely in Puglia's lush grassy pastures. The name caciocavallo, "cheese on horseback," comes from the cheese's shape and how it is aged. It is formed by hand into gourd-shaped rounds, which are bound in pairs by a rope and hung over a wooden pole to age. To begin the aging process, the cheese is produced in a room with fire fueled by wood from olive trees over the course of the day. Afterwards, the cheese is left in cellars where humidity helps to mature this delicious cheese. Aged for several years, this cheese develops an intense, sharp flavor that has placed it in the ranks of the world's most desirable gourmet cheeses.
HOW IT WORKS
Choose a pasture.
Adopt a cow.
Enjoy your Caciocavallo cheese!