Caciocavallo silano DOP
Caciocavallo is a yarn cheese typical of southern Italy. Calabria is one of the largest producers. Famous is in fact the “Caciocavallo Silano DOP”.
Caciocavallo is produced with cow’s milk and with the addition of only ren’s, lactic ferments and salt.
The classic preservation method give the name to this cheese. It is preserved, in fact, hung on horseback (hence the name) of a beam for drying and is shaped in the shape of number 8 with two round bodies joined by a bottleneck at the point of support on the beam.
Cows destined for production are bred in the wild, grazing in the Mediterranean bush in places rich in shrubs and undergrowth essences. The presence of aromatic plants in the area where the animal has been fed characterizes its aromatic notes and the scents of caciocavallo.
Cow’s milk, ren’s milk, and salt
Nutritional values per 100g of fresh product
It normally happens in cellars, where the shapes are tied in pairs on the horse of pertica. This phase lasts from a minimum of 30 days to a few months.
Product subject to natural weight loss.
Used to flavor many dishes. Also great to enjoy with bread or vegetables, whether short or medium aging. It’s a cheese that lends itself to being melted. It is combined with white wines with an enveloping scent and personality. When aged, it prefers medium-bodied red wines.