• Home
  • Cheeses
  • Regional selections
  • Basilicata, Calabria, Sicilia, Sardegna inglese
  • Canestrato Silano DOP

Canestrato Silano DOP


Within the vast and somewhat generic production of ‘Caciocavallo’ or ‘Provoloni’ in southern Italy, the Silano variety represents a denomination of protected origin product since 1993.  Despite its name, it is not exclusively produced on the Sila but in five other regions of southern Italy or, rather, in the districts carefully specified by the regulations.  An important characteristic of Silano Caciocavallo is the handmade paste that results in perfect softness whilst, in contrast, machine made paste tends to be ‘rubbery’.

Organoleptic characteristics
Aspect and texture: compact, elastic, pale yellow paste with few holes
Taste: intense, characteristic, piquant when ripened
Serving suggestions: white and red wines, lagers. Red tomato preserve, hot green tomato preserve. ‘Ciabatta’ bread.
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: stringy
Salting: in brine
Ripening: at least 15 days
Production period: annual
Fats: 38 % F-Dm
Weight: 1-2, 5kg
Size: 10-15 cm diameter
Producers: dairies in the municipalities of southern Italy listed by the regulatory body