Caciocavallo Silano PDO is a semi-hard, stretched curd cheese produced with cow's milk of different 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 veal or kid rennet. The maturation phase consists of an energetic lactic fermentation, whose duration varies on average from 4 to 10 hours and can be said to be completed when the dough is in the conditions to be spun. A characteristic operation follows, consisting in the formation of a kind of cord, which is molded 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 crust, thin, smooth, with a marked straw-yellow color on the surface, may show the presence of slight inlets due to the ties. The paste is homogeneous or with very slight holes, white or straw yellow in color. The taste 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 recipes typical 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 forms 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 frost-proof bag and ice gel to protect the temperature of the product.
N.B. For this product it takes 4 working days so if purchased with other products the packaging times will become 4 working days for the whole order.
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