This particular variety of caciocavallo (the noblest and most prized, 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) is bred to produce it, living in the wild in the Mediterranean maquis, feeding on strongly aromatic herbs such as wild fennel, liquorice and myrtle, from which it absorbs scents that are transmitted to the milk. Caciocavallo Casuentano requires a long maturation period, which some people extend for many years. As with all caciocavallo cheeses, maturing takes place by hanging the cheeses, tied in pairs to a rope, 'astride' a plank or beam, a custom that gave rise to the name of the cheese.
