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Caciocavallo Silano DOP

Caciocavallo Silano DOP

Caciocavallo silano is a typical cheese from southern Italy, caciocavallo is said to date back to the 14th century. Different hypotesis have been made on the origin of the name: The Italian name of this cheese may be related to the practice of hanging the moulds astride (a cavallo) horizontal rods. Or an other meaning can be “cheese on horseback” or believed by some to have originally been made from mare’s milk.

Today’s caciocavallo comes from cow’s milk and is a stringy semi-hard cheese. It has a mild, slightly salty flavor and firm, smooth texture when young (about 2 months). As it ages, the flavor becomes more pungent 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 DOP we produce has a oval shap like a truncated cone. We belong to the “Consorzio caciocavallo silano DOP” (Protected Designation of Origin) Caciocavallo silano DOP.


Kcal: 340
Carbohydrates: 1.5 g
Proteins 20 g
Fats: 27 g
Water: 50 g
Calcium: 300 g