Caciocavallo Silano DOP

Caciocavallo Silano DOP

• Ingredients: Thermalized cow's milk, whey graft, kid rennet paste and salt
• Origin of milk: Italy
• Maturing time: from 30 days up to 12 months
• Method of storage: in a cool, dry place
• Best before: 12 months
• Unit weight: about 2 kg
• Suitable for pregnant women, celiacs and vegetarians
• Naturally lactose-free

A taste of protected origin.

Caciocavallo Silano DOP owes its name to the original production methods adopted on the Sila plateau.

Its straw-colored rind, smooth and not very thick, encloses a slightly hard, unctuous paste characterized by fine, uneven eyes that tend to open like a partridge's eye.

Matured for a minimum of 30 days in compliance with the production specification, its aroma tends to vary according to the time of maturation.
When young, it is characterized by a sweet and soft flavor that tends to piquant at advanced maturation.

Caciocavallo Silano DOP: recipes

Versatile and delicious, Caciocavallo Silano lends itself to the preparation of many recipes.
Great as an appetizer or main course, it will win you over with its excellent flavor.

For appetizers you can opt for a good Silano grilled, melted on fresh bread or paired with cold cuts of various kinds.
As far as first courses are concerned, it is the extra note of flavor for parmigiane, baked pasta, pizzas and other recipes.
In its starring role, it proves to be an excellent cheese for fondue.
When mature, it is perfect to accompany red wines of medium body.

If eaten plain, it is recommended to let it sit at room temperature for about 30 minutes before bringing it to the table.

Try our Caciocavallo Silano DOP.

Nutritional Table
Average values per 100 g of product