Caciocavallo silano D.O.P.
Product Description
Caciocavallo Silano DOP is a semi-hard, stretched curd cheese, produced with cow's milk of different breeds, including the Podolica, a typical native breed of the internal 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 dough is ready to be stretched. A characteristic operation follows, consisting of the formation of a sort of cord, which is shaped until it reaches the final 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 rind, thin, smooth, with a marked straw-yellow color on the surface, may show the presence of slight indentations due to the ties. 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 maturation. Caciocavallo Silano can be consumed as a table cheese or used as an ingredient for many typical southern Italian recipes. Thanks to its nutritional qualities, it is particularly suitable for the diets of children, the elderly and athletes.
Background
The most accredited thesis on the origin of the name "caciocavallo" derives from the custom of hanging the cheese wheels, in pairs, astride wooden poles, placed near fireplaces. The first author to describe the technique used by the Greeks in preparing cheese was Hippocrates in 500 BC. Subsequently, several Latin authors, including Columella and Pliny, discussed cheeses in their works. In particular, Pliny exalts the qualities of "butirro", the ancestor of our caciocavallo, defined as "very delicate food". The name "Silano" derives, however, from the ancient origins of the product linked to the Sila plateau.
Production area
The production of this cheese is located in the internal areas of the regions of Calabria, Basilicata, Campania, Molise and Puglia. In Campania, all provinces are partially affected.
(Fonte Regione Campania Assessorato all'Agricoltura)
