Caciocavallo Silano PDO is a semi-hard cheese made from cow's whole milk. This is a "pasta filata" cheese, that is, the same process
of "mozzarella" or "provolone".
Caciocavallo Silano PDO has a smooth and thin rind of a straw-yellow colour, the paste is homogeneous and compact tending to white.
Its flavour is very aromatic. When young, it is sweet and mild, while when mature, it is slightly piquant/spicy.
Fresh untreated cow milk or thermised at up to 58° for 30 seconds in the cheese dairy.
The milk is then coagulated at a temperature of 36-38 °C with calf or kid rennet. When it reaches the optimal consistency, the curd is reduced to lumps: begins a vigorous lactic fermentation for 4 to 10 hours: ripening and stretching phases.
Very fast and energetic movements are performed to mould the Caciocavallo Silano PDO.
The paste is closed at the apex and immersed in water at a temperature of 80-85 °C to finish the operation.
The cheeses are then immersed first in water to cool and then in brine
for 6 hours. Once the operation is over, they are hung on poles (in pairs)
for maturing. After 30 days they can be eaten.
Consortium for the protection
In 1993 was established the Consortium for the safeguard and in 1996
it was awarded the European P.D.O. denomination (Protected Designation
of Origin).
CONSORZIO DI TUTELA FORMAGGIO CACIOCAVALLO SILANO DOP
Via Forgitelle
87052 Camigliatello Silano (CS)
Tel. 0984 570832
WEBSITE: https://www.caciocavallosilano.it/
