Caciocavallo Sialno D.O.P Croce di Magara

Caciocavallo Silano DOP is a semi-hard, stretched curd cheese, produced with cow's milk of various breeds, including the 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 calf or kid rennet. The maturation phase consists of an energetic lactic fermentation, the duration of which varies on average from 4 to 10 hours and can be said to be completed when the curd is in a condition to be stretched. A characteristic operation follows, consisting in the formation of a kind of cord, which is shaped until it reaches its definitive shape. The shape, spherical, oval or truncated cone, varies according to the different geographical areas of production. The weight is between 1 and 2.5 kg.

The crust, thin, smooth, with a marked straw-yellow color on the surface, can show the presence of slight inlets due to the strings. The paste is homogeneous or with very slight holes, white or straw yellow in colour. The flavor is initially sweet until it becomes spicy with advanced maturing. Caciocavallo Silano can be eaten as a table cheese or used as an ingredient for many typical recipes 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 rounds, then subject to weight loss.

The product that arrives at your home is between 1.2 and 1.4 kg vacuum packed and shipped in a freshness-saving bag and gel ice to safeguard the temperature of the product.

N.B. 4 working days are required for this product, so if purchased with other products, the packing times will become 4 working days for the whole order.