Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
Caciocavallo made from the milk of Podolica cows, especially in Avellino, Caserta and Salerno provinces, with flavour changing according to pasture and transhumance patterns.
Origin place card
Internal and mountain Campania — Avellino / Caserta / Salerno. Use a territory-level page where the source gives a production area rather than a single origin comune.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
Ingredients not fully documented in validated sources.
Method
Method/process not fully documented in validated sources.
Why travel for it
A transhumance page: the cheese should make the reader imagine cattle climbing and descending with the year.
Recreate-it pathway
Do not collapse all Podolico caciocavallo variants into one; link to Picentini and cave pages.
Fieldwork questions
Build a map of transhumance routes and producer claims by province.
Photo brief
Podolica cattle with a hanging caciocavallo in the foreground.