Caciocavallo Silano PDO is a stringy semi-hard cheese produced with whole milk from bovine raised within the production area.
The production area of Caciocavallo Silano PDO is within the internal areas of the provinces of Crotone, Vibo Valenzia, Catanzaro and Cosenza, in the Calabria region; Avellino, Benevento, Caserta and Naples, in the Campania region; Isernia and Campobasso, in the Molise region; Bari, Taranto and Brindisi, in the Apulia region; Matera and Potenza in the Basilicata region.
Caciocavallo Silano PDO should be conserved in a cool dry place, in its original packaging. If stored in the fridge, it should be kept in the least cold compartment. It is an excellent table cheese and has significant nutritional qualities. Caciocavallo Silano PDO is used in the preparation of many dishes. It is ideal served with red meat and mushrooms, but is also delicious grilled. Its particular qualities make it a fine accompaniment to vintage red wines.
Caciocavallo Silano PDO has an oval or cylindrical shape, with or without a small head, and presents markings corresponding to where the cheese was tied. It has a soft smooth rind with a straw yellow colour, and a similar interior, which is lightly dappled with white or straw-coloured eyes. It is characterised by a pleasant aromatic flavour and is usually delicate, with a tendency towards sweet when the cheese is young, and piquant in the advanced stages of ripening; it melts in the mouth.
Caciocavallo Silano PDO should be conserved in a cool dry place, in its original packaging. If stored in the fridge, it should be kept in the least cold compartment. It is an excellent table cheese and has significant nutritional qualities. Caciocavallo Silano PDO is used in the preparation of many dishes. It is ideal served with red meat and mushrooms, but is also delicious grilled. Its particular qualities make it a fine accompaniment to vintage red wines.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2003
No
No
333 - 340 kcal per 100 gr.
20 - 25 gr. per 100 gr.
23 - 27 gr. per 100 gr.
45 %
1 gr. per 100 gr.
1 gr. per 100 gr.
17 gr. per 100 gr.
50 gr. per 100 gr.
300 mg. ( – 66% )*
*(the difference from the average value)
22,2 - Individual visits per month (average)
1393 - All individual visits
18 08 2016 - Date of publication of this article
14 12 2016 - Date of last edit
