description Caciocavallo Silano Overview
Caciocavallo Silano is a PDO stretched-curd cheese produced across southern Italy's Calabria, Campania, Basilicata, Molise, and Puglia regions, with documented production dating back to the 14th century.
insights Ranking position
Caciocavallo Silano ranks #89 of 228 in the Hard Cheese ranking, behind Lekkerkerker Fermier Oude Kaas, ahead of Puzzone di Moena.
help Caciocavallo Silano FAQ
What regions of Italy are legally allowed to produce Caciocavallo Silano?
Caciocavallo Silano is a Protected Designation of Origin (PDO) cheese, meaning its production is strictly regulated. It is legally produced across southern Italy, specifically in parts of Calabria, Campania, Basilicata, Molise, and Puglia.
What kind of milk is used to make Caciocavallo Silano?
Authentic Caciocavallo Silano is made exclusively from cow's milk. The regulations require the use of milk from specific cow breeds raised in the designated southern Italian regions to ensure the cheese's distinct regional flavor.
How is Caciocavallo Silano traditionally aged?
It is a stretched-curd cheese where the curds are heated and stretched before being tied with a string. The cheese is then suspended by a cord to age, giving it its signature gourd-like or teardrop shape.
How long is the documented history of Caciocavallo Silano?
The production of Caciocavallo Silano has a documented history dating back to the 14th century. Its name is derived from its traditional aging process, as 'cacio a cavallo' translates to 'cheese on horseback,' referring to how the cheeses are straddled over wooden beams.
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