Description
Caciocavallo Silano PDO is a stringy semi-hard cheese produced with whole milk from bovine raised within the production area.
Production Area
The production area of Caciocavallo Silano PDO is within the internal areas of the provinces of Crotone, Vibo Valenzia, Catanzaro and Cosenza, in the Calabria region; Avellino, Benevento, Caserta and Naples, in the Campania region; Isernia and Campobasso, in the Molise region; Bari, Taranto and Brindisi, in the Apulia region; Matera and Potenza in the Basilicata region.
Production Method
The milk, from no more than four consecutive milkings, is curdled at between 36-38 °C using calf or goat rennet. When the desired consistency is obtained, the curd is broken until the grains reach the size of a hazelnut; the curd is then left to ripen for 4-10 hours, until the conditions are right for spinning; this stage consists of the formation of a kind of rope that is then shaped into the desired shape. Shaping is carried out with fast hand movements. The top end of each piece is closed by first immersing it quickly in water with a temperature of 80-85 °C and then finishing manually. The cheese is shaped into the correct shape and, where required, a small head is created. It is then immersed in cold water. Salting is carried out in brine, for at least 6 hours. After this process, the cheeses are tied together in pairs and hung from poles to ripen for at least 30 days.
Appearance and Flavour
Caciocavallo Silano PDO has an oval or cylindrical-trunk shape, with or without a small head, and has markings corresponding to where the cheese was tied. It has a thin, smooth straw-yellow rind, while the cheese is white or straw-yellow, homogenous and firm, with a few eyes. It is characterised by a pleasant aromatic flavour, melting in the mouth, and usually delicate, tending towards sweet when the cheese is young, and piquant in the advanced stages of ripening.
History
Caciocavallo Silano PDO is one of the oldest and most characteristic stringy cheeses from southern Italy. According to the most accredited theories, its name derives from the custom of hanging cheeses in pairs from a thin beam of wood in close proximity to the fireplace. The first mention of cacio being made dates back to 500 BC. Over the following centuries, the quality of Butirro (predecessor of Caciovallo) is mentioned in works by various Latin authors, including Pliny the Elder (1 st century AD). The name Silano, on the other hand, has ancient origins linked to the Sila Plateau.
Gastronomy
Caciocavallo Silano PDO should be kept in a cool dry place, in its original packaging. If stored in the refrigerator, it should be kept in the least cold compartment. It is an excellent table cheese and has significant nutritional qualities. Caciocavallo Silano PDO is used in many dishes, mainly paired with red meat and mushrooms, but is also delicious grilled. Thanks to its particular qualities, it pairs well with vintage red wines.
Marketing
The product is marketed as Caciocavallo Silano PDO. It is sold whole, in wedges, in pieces and as pre-packed slices. The product logo, producer’s ID number and the alphanumeric label, the numbers of which are issued by the Consortium, must be heat-embossed on the rind.
Distinctive Features
Caciocavallo Silano PDO is characterised by a high concentration of vitamins, proteins and mineral salts, due to the considerable amount of milk used in its production; 10 litres for each kilogramme of cheese.
