Cacio del Po'


(€21.28 /kg)

5/ 5
Tax included

Cacio del Po' is a cheese from Piacenza, aged from 60 to 120 days and portioned in pieces of 1 kg or more.
It is produced with raw whole cow's milk and its taste is very lactate, sweet with only a slightly bitter aftertaste.

This cheese was designed by the producers to give a quality alternative to Grana Padano.

The result is a tasty semi-cooked cheese, softer than Grana Padano, but not as tender as a caciotta.

He is defined as a "soft champion", an ally of many Piacenza chefs who use it to prepare tasty delicacies.


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- Italian Milk
- Rennet
- Salt

Nutritional Values:

Per 100g portion:

    Energy: 1668 kJ/ 396 kcal
    Carbohydrates: 0.3 g
    Protein: 26 g
    Salt: 1.5 g

Organoleptic Characteristics:

The Cacio del Po has a cylindrical shape, with flat or slightly convex faces of 25-30 cm in diameter, 8-10 cm in height and a variable weight between 7-10 kg. Externally it has a smooth surface with a straw-yellow crust.

The paste has a compact appearance, the consistency is soft and elastic, the color is ivory white and it presents a medium, non-uniform eye formation. The eye formation, i.e. the small holes in the paste, depend on the climate in which the aging takes place, a cold winter inhibits the ferment and will have a small and light eye formation which, however, tends to widen with the heat.


Data sheet

From 60 to 120 days
Production area
Monticelli d’Ongina (Piacenza)
Storage after opening
Store with the original paper in the least cold compartment of the refrigerator.

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