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PDO Caciocavallo Silano cheese – 1.8kg

€49.90
Tax included

PDO Caciocavallo Silano cheese’s production area is very broad and stretches along the Southern Apennine ridge. As a matter of fact, according to its PDO specifications, the Caciocavallo Silano cheese can be produced in Apulia, Campania, Molise and Basilicata.

It is one of the oldest stretched curd cheeses in Italy, dating all the way back to 500 BC. Nowadays, thanks to the PDO label, the real Caciocavallo Silano cheese is made from local whole cow’s milk, following well-defined product specifications. The Caciocavallo Silano cheese supervisory consortium was founded in 1993 with the aim of preserving this tradition.

History aside, Caciocavallo Silano cheese has an enveloping flavour and is very versatile. Given the fact that it can perfectly melt, we suggest baking it with some homemade bread or frying it coated by a crunchy breading. We also love it as a gourmet sandwich filling or for meat stuffing. This cheese has a distinct flavour which is, however, more delicate than the flavour of Caciocavallo Podolico cheese.

Use it for:

Aubergine parmigiana

Toasted bread with Soprassata

Breaded and fried Caciocavallo cheese bites

This product is:
  • PGI - PDO - Slow Food
  • Gluten free
  • Product for Vegetarians
  • Perishable
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PDO Caciocavallo Silano cheese’s production area is very broad and stretches along the Southern Apennine ridge. As a matter of fact, according to its PDO specifications, the Caciocavallo Silano cheese can be produced in Apulia, Campania, Molise and Basilicata.

It is one of the oldest stretched curd cheeses in Italy, dating all the way back to 500 BC. Nowadays, thanks to the PDO label, the real Caciocavallo Silano cheese is made from local whole cow’s milk, following well-defined product specifications. The Caciocavallo Silano cheese supervisory consortium was founded in 1993 with the aim of preserving this tradition.

History aside, Caciocavallo Silano cheese has an enveloping flavour and is very versatile. Given the fact that it can perfectly melt, we suggest baking it with some homemade bread or frying it coated by a crunchy breading. We also love it as a gourmet sandwich filling or for meat stuffing. This cheese has a distinct flavour which is, however, more delicate than the flavour of Caciocavallo Podolico cheese.

Use it for:

Aubergine parmigiana

Toasted bread with Soprassata

Breaded and fried Caciocavallo cheese bites

CacSilParVer

Data sheet

Region
Basilicata
PGI - PDO - Slow Food
Yes
Gluten free
Yes
Product for Vegetarians
Yes
Perishability
Perishable

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