Caseificio Pessolani

Lucania is a land where monumental cows graze, beautiful, with light gray coats and elongated horns forming imposing antlers. They are the Podolica breed, native and now found only in this region and in Puglia. Their milk is not quantitatively significant, but the small amounts are a concentrate of structure and aroma.
 

Pessolani Dairy and the Best of Lucanian Dairy Tradition

From these cows, Nicola Pessolani produces one of the largest Caciocavalli cheeses in Basilicata. A product that we always present as very aged and which smells only of goodness. The spun paste becomes flaky and when opened, it releases an intoxicating scent of melted butter, toasted dried fruit, yellow flowers, and chestnut honey. On the palate, it is soluble and creamy. A work of art that, thanks to the complexity of the aromatic herbs of this corner of Italy between land and two seas, offers a unique vegetation. The only problem? We don’t always have it, but only when it is available from the company. In fact, the quantities are minimal and rare!