Caciocavallo Silano P.D.O.

Typical of the Silano-Calabrian area, Caciocavallo Silano is produced along the entire southern Apennines. The name derives from its final shape: a horse’s head with ties for hanging it that look like real bridles.

TECHNICAL CARD

DENOMINATION:

Caciocavallo Silano P.D.O.
PRODUCTION AREA:

Calabria: provinces of Catanzaro, Cosenza;
Campania: provinces of Avellino, Benevento, Caserta, Napoli, Salerno;
Molise: provinces of Isernia, Campobasso;
Puglia: provinces of Bari, Foggia, Taranto, Brindisi;
Basilicata: provinces of Matera, Potenza
TYPOLOGY:

pasta filata cheese, raw, semi-hard, with very slight eye formation; minimum fat 38% s.s. (semi-fat/fat)
MILK:

cow's milk
CRUST:

thin, smooth, markedly straw-coloured; the surface may have slight indentations due to the ligatures, placed in relation to the method of tying.
SEASONING:

minimum period of 15 days
PRODUCTION:

annual

Caciocavallo Silano P.D.O.

DENOMINATION:

PRODUCTION AREA:

TYPOLOGY:

MILK:

CRUST:

SEASONING:

PRODUCTION:

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