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