Caciocavallo is made exclusively from whole milk from cattle located in the regions of Puglia. It is made with the particularly fatty milk of cows of the Podolica breed, with only the addition of rennet, lactic ferments and salt. These cows are raised in the wild Caciocavallo has a unique and tasty taste: milky, not very salty, aromatic, pleasant, melts in the mouth, delicate and sweet. It is particularly suitable for eating young children, the elderly and athletes. It is generally enjoyed alone for its very refined taste, or can be accompanied by red wine or sweet sparkling white wine.