Caciocavallo 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
Dimensions
10-15 cm diameter
Producers
dairies in the municipalities of southern Italy listed by the regulatory body
Codice forma
n.d.
Codice tagliato
n.d.

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.