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

Whole cheese code

n.d.

Cutted cheese code

n.d.

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

The search for cheese takes us near Arona, in the hills of Vergante. At an altitude of about 400 metres, in the tranquillity of the hills overlooking Lake Maggiore and with glimpses of Lake Orta, a young cheesemaker produces this traditional and well-cared-for toma cheese in an open barn of Alpine brown cows. In the summer months (June, July, August and sometimes September) an alpine version is produced, with the animals moving freely to the slopes of Mottarone, where they can graze freely. Throughout the year, production continues in the dairy, always respecting the natural cycles of the cows. The characteristics of this cheese are determined by the particularity and specificity of the multi-grazed meadows where the Alpine Brown cow chooses the grass to graze every day.