Caciocavallo Silano DOP is a pulled-curd cheese made from cow's milk, characterized by its distinctive pear shape with a small knob on top, produced on the Sila plateau. Its history dates back to the era of Magna Graecia, when the philosopher Hippocrates mentioned it in his writings.
The production process involves stretching the curds in boiling water and hand-molding them. After brining in salt water, the Caciocavallo is tied in pairs with string and hung to age.
Aging ranges from 30 days to over 12 months. When young, it is sweet and buttery; when aged, it becomes peppery and intense. It's perfect grilled, in pitta bread, or simply enjoyed with honey.
mapWhere it is produced
storeCertified Producers
Caseificio Ferraro
location_onSan Giovanni in Fiore
Latte di vacca Podolica