Caciocavallo Silano is a typical cheese from southern Italy that seems to date back to the 14th century or even before. Different hypothesis have been made on the origin of its name: it may be related to the practice of hanging the cheese astride a horizontal wooden beam (a cavallo). Another meaning could be “formaggio a cavallo” (cheese on horseback) for the possibility that, originally, it was produced with mare’s milk.
Today’s caciocavallo comes from cow’s milk and is a semi-hard, stretched-curd cheese. It has a mild, slightly salty flavour and firm, smooth texture when young (about 2 months). As it ages, its flavour becomes stronger and the texture more granular, making it ideal for grating.
Caciocavallo is one of the “pasta filata” types of cheeses (like provolone and mozzarella), which means it has been stretched and shaped by hand. The rind contains small grooves left by the restraining cords. The Caciocavallo Silano PDO produced by our farm has an oval shape like a truncated cone.
We proudly belong to the Consorzio Caciocavallo Silano DOP, a consortium whose mark of quality (the acronym PDO means Protected Designation of Origin) protects agro-food products of excellent quality.
Nutrition Facts (serving size 100g)
Kcal 394 / KJ 1630
