Cheeses

Caciocavallo Silano

Caciocavallo Silano PDO: hung in pairs, mild when young, sharp with age

Whole cow's milk, salt and rennet are all that go into this semi-hard stretched-curd cheese, shaped by hand and hung in pairs over wooden poles. Its name points to the Sila plateau, yet the PDO area spans inland districts of five regions. There is also an Extra, matured four months or more, and a Gran Riserva, nine or more.

• A thin, smooth, straw-yellow rind marked by the grooves of its ties
• Compact white or straw-coloured paste with only the faintest holes
• A heat-stamped logo on the rind and a consortium-numbered label

How to enjoy it. Serve it raw as a table cheese or seared on the griddle, with red meat or mushrooms and a young red wine. Store it in its wrapping, somewhere cool and dry.

Production areas

Calabria, Campania, Molise, Apulia, Basilicata

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