Caseificio Pessolani

Basilicata is a land where monumental cows graze, beautiful, with a light gray coat and their elongated horns to form impressive antlers. These are the podolic cows, native and now present only in this region and in Puglia. Their milk is not quantitatively significant but the few quantities are a concentrate of structure and aromas.

Caseificio Pessolani and the best of the Lucan cheese tradition

From these cows, Nicola Pessolani produces one of the largest Caciocavalli in Basilicata. A product that we always present very seasoned and that smells only of goodness. The spun dough becomes flaky and when opened it gives off an intoxicating scent of melted butter, toasted dried fruit, yellow flowers and chestnut honey. On the palate it is soluble and creamy. Un&' work d&' art that, thanks to the complexity of the aromatic herbs of this strip of Italy between land and two seas, offers unique vegetation. L&' only problem? There is no l&' we always have but only when it is available from &' company. In fact, the quantities are minimal and rare!