The noblest and most prized variety of caciocavallo, defined by some as 'the Parmigiano Reggiano of the South', takes its name from the area of Basilicata where a breed of cows - the podolica - specifically bred to produce it grazes: it lives in the wild in the Mediterranean maquis, feeding on highly aromatic herbs such as wild fennel, liquorice and myrtle, from which it absorbs aromas that it transmits to the milk.