Caciocavallo Silano DOP 1,5 Kg

Caciocavallo Silano DOP is a semi-hard stretched curd cheese, produced with milk from various cattle breeds, including Podolica, a typical native breed of the inland areas of the southern Apennines. The production of Caciocavallo Silano begins with the coagulation of fresh milk at a temperature of 36-38 ° C, using veal or kid rennet. The maturation phase consists of an energetic lactic fermentation, whose duration varies on average from 4 to 10 hours and can be said to be completed when the dough is in the condition to be spun. A characteristic operation follows, consisting in the formation of a kind of cord, which is molded until it reaches the final shape. The final shape varies according to the different geographical areas of production. The weight varies between 1 and 2.5 kg.

The crust, thin, smooth, with a marked straw-yellow color on the surface, may have slight inlets due to the ties. The paste is homogeneous or with very slight holes, white or straw yellow in color. The flavor is initially sweet until it becomes spicy with advanced maturation. Caciocavallo Silano can be eaten as a table cheese or used as an ingredient for many recipes typical of southern Italy. Thanks to its nutritional qualities, it is particularly suitable for the diets of children, the elderly and sportsmen.

Originally produced in 1.5 kg forms, then subject to weight loss.

The product that will be shipped to you will have a weight between 1.2 and 1.4 kg, vacuum-packed and shipped in a freshness-saving bag and ice gel to safeguard the temperature of the product.

N.B. It takes 4 working days to ship this product. In the event that the product is purchased together with other products on our shop, 4 working days of packaging will be calculated for the entire order.