Caciocavallo Silano

Caciocavallo Silano is a type of cheese originating from Southern Italy. It is a traditional, stretched-curd cheese made from cow's milk. The cheese is named after the horseback riders, or "cavallari", who traditionally transported the cheese in pairs across the valley, and "Silano" from the production area in the Sila plateau.

History

The origins of Caciocavallo Silano date back to the Roman times. It is believed to have been developed as a variation of the Roman cheese Cacio Marzolino. The cheese has been produced in the same traditional manner for centuries, with the process being passed down through generations.

Production

The production of Caciocavallo Silano involves a specific process. The cheese is made from cow's milk, which is heated and combined with natural calf rennet. The curd is then cut, heated, and stretched before being shaped into its distinctive teardrop shape. The cheese is then aged for a minimum of 30 days, although some versions are aged for up to a year.

Characteristics

Caciocavallo Silano is a semi-hard cheese with a smooth, thin rind. The interior of the cheese is firm and pale yellow in color. It has a mild, slightly salty flavor when young, which becomes more robust and tangy as it ages. The cheese is often used in cooking, particularly in baked pasta dishes, but can also be eaten on its own or with bread.

Recognition

Caciocavallo Silano has been recognized by the European Union as a Protected Geographical Indication (PGI) product. This means that only cheese produced in the designated areas using the traditional method can be called Caciocavallo Silano.

See also

• List of Italian cheeses
• List of stretch-curd cheeses