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Caciocavallo Silano DOP is a semi-hard cheese made from fresh, whole cow’s milk and produced throughout Southern Italy. This “Silano” version of the well-known caciocavallo cheese obtained the coveted D.O.P. (Protected Designation of Origin) in 1993 with Reg. EC 1263/96. This indicates that the cheese is made using only cow’s milk and comes from designated areas of Southern Italy, such as Calabria.

Known as a “pasta filata” cheese, Caciocavallo Silano DOP is made by kneading and stretching the curd until a stringy, elastic texture is achieved. The malleable, soft paste can be molded in various ways, but it is typically shaped into elongated tear drops and tied together with rope in pairs of two. It is then draped over a beamduring its aging process.

Caciocavallo Silano DOP develops an aromatic and sharply sweet flavor. When young, it has milky and buttery cues that becomes more pungent as it matures.

Recommended Use: Caciocavallo Silano DOP is a versatile, stringy cheese that melts well. Similar to provolone, this cheese can be used for sandwiches, brick-oven pizzas, classic casseroles, and baked pasta dishes.