Caciocavallo is a pasta filata cheese traditionally obtained from Podolian milk, a cattle genetic type reared in southern Italy. Proteomic studies allows to identify and characterize proteins, related isoforms and their fragments. These studies may be an useful tool to increase the value of Podolian Caciocavallo by its safeguard against deceit and/or imitation. In this work we reported the first results about early ripening (30-45 d) caciocavallo cheese; these results are valid within the limits of the observation field. Podolian bulk milk was used for three cheese making of traditional caciocavallo on March, April and May, respectively; all caciocavallo cheeses were ripened in the same micro-environmental conditions. The caciocavallo was analysed by two-dimensional gel electrophoresis, image analysis of 2D –Gel and protein identification with mass spectrometry matrix assisted laser desorption time of fligth (MALDI –TOF). Two-dimensional maps showed a notable complexity and image analysis displayed a total number of spots from a minimum of 94 to a maximum of 229, included in a 3÷10 pH range and a 10÷50 kDa MW range. Moreover, it evidenced that:(i) on March cheese making the number of spots varied from a minimum of 94 to a maximum of 112;(ii) on April cheese making the number of spots varied from a minimum of 117 to a maximum of 229;(iii) on May cheese making the number of spots varied from a minimum of 125 to a maximum of 154;(iv) the number of spots that overlapped in the 2D maps of three cheese making was 26, and their volume is about1/3 of total estimation;(v) intra-cheese making the 2D map analysis showed: 37 common spots for March cheese making; 77 common spots for April cheese making; 81 common spots for May cheese making.Furthermore, there was a notable heterogeneity of αs2 –CN, probably due to two genetic variants, because of raw milk used. Other identified fragments were: αs1–I f(24-199),para-k-CN (106-169) and its shorter fragment with a similar pI but with a lower MW, γ2 e γ3 and two fragments indicated here as x and y; the first two fragments resulted from hydrolytic action of chymosin and the last four were produced by plasmin action. There was also a 2D-Gel area rich of spots and its coordinates were: acid pH (pH 4÷5) and MW 10÷12 kDa; these spots were originated from endogenous or bacteria enzyme activities. The considerable complexity is an interesting issue to recognize molecular markers that are important to define a specific ‘identity molecular card’ of traditional products such as Podolian Caciocavallo. Finally, genetic characterization of subjects, breeding techniques, production, bio geographical areas, processing flow – chart (with attention to enzymatic activity) are semantic factors that affect the Caciocavallo ripening.