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 he Italian name of this cheese may be related to the practice of hanging the moulds astride (a cavallo) horizontal rods. Caciocavallo Silano is a stringy semi-hard cheese. The rind contains small grooves left by the restraining cords. It is made from cow's milk and ripened for at least fifteen
days. Caciocavallo Silano can be oval or else shaped like a truncated cone, sometimes with a small knob at the top, depending on local custom. The cheese is produced over a wide area that encompasses several town districts in the regions of Calabria, Campania, Molise and Basilicata and in the provinces of Foggia, Bari, Brindisi and Taranto.
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Consorzio Tutela Formaggio Caciocavallo Silano
Via Forgitelle
87058 Spezzano Della Sila (CS)
ITALY
phone: (+39) 0984/570832
fax: (+39) 0984/570832
email: caciocavallosilano@tiscalinet.it
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Regions of
Production
DOP Map
Molise
Campania
Apulia
Basilicata
Calabria
Recipes
MEDAGLIONI DI CACIOCAVALLO SILANO
MELANZANE RIPIENE CON CACIOCAVALLO
PANZEROTTI AI DUE FORMAGGI
SFORMATO DI ANELLINI
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