Caciocavallo Silano PDO

Caciocavallo Silano PDO is a semi-hard-paste cheese, made with cow's milk.

The production area of Caciocavallo Silano extends through the inland areas of four Calabrian provinces: Catanzaro, Cosenza, Crotone and Vibo Valentia. It is not only produced in Calabria, but also in other areas of the following regions: Basilicata, Campania, Molise and Puglia.

The milk used for the processing of the PDO product is obtained from 4 consecutive milkings to which calf or kid rennet is added. Then there is the spinning treatment, when the Caciocavallo is molded into its typical shape; once the desired shape is reached, the cheese is immersed in cooling water.  Finally, salting takes place in brine for about six hours. The product is then tied and hung for at least 30 days, so that it seasons.

The shape varies depending on the production area and can be spherical (round), oval or be a truncated-cone shape, with a thin and smooth rind.

Caciocavallo Silano PDO has to be stored in a cool and dry place.