Caciocavallo Silano PDO

Silano PDO caciocavallo cheese

• Ingredients: Thermized cow's milk, whey starter culture, goat rennet paste, and salt
• Origin of milk: Italy
• Aging time: from 30 days to 12 months
• Storage: in a cool, dry place
• Best before: 12 months
• Unit weight: approx. 2 kg
• Suitable for pregnant women, celiacs, and vegetarians
• Naturally lactose-free

A protected flavor

Caciocavallo Silano PDO owes its name to the original production methods used on the Sila plateau.

Its smooth, thin, straw-colored rind encloses a slightly hard, creamy cheese characterized by fine, uneven eyes that tend to open up like a partridge's eye.

Aged for a minimum of 30 days in accordance with production regulations, its aroma tends to vary depending on the length of maturation.
When young, it has a sweet and soft flavor that tends to become spicy as it matures.

Product subject to weight loss.

Caciocavallo Silano PDO: recipes

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

For appetizers, you can opt for a good grilled Silano, melted on fresh bread or paired with various types of cold cuts.
As for first courses, it adds an extra touch of flavor to parmigiana, baked pasta, pizza, and other recipes.
In its starring role, it proves to be an excellent cheese for fondue.
When aged, it is perfect with medium-bodied red wines.

If eaten on its own, it is recommended to leave it at room temperature for about 30 minutes before serving.

Nutritional table Average
values per 100 g of product