🧀 Caciocavallo Silano

Caciocavallo Silano is an Italian semi-hard stretched-curd (pasta filata) cheese with a protected designation of origin, made only from raw cow's milk. The name has been an EU PDO since 1996 (eAmbrosia PDO-IT-0003). The milk may be thermised at 58 °C for 30 seconds at the dairy. ³

According to the specification, the milk is coagulated at 36–38 °C with calf or kid rennet paste, and a natural whey starter prepared in the same dairy may be used. The curd is broken into hazelnut-sized pieces and left to ferment, on average 4 to 10 hours, until it can be stretched. It is then stretched and kneaded by hand into an ovoid or truncated cone, with or without a small head (testina), cooled in water and salted in brine for at least 6 hours. The cheeses are tied in pairs and hung over wooden or steel rods to mature. ³

Maturing lasts at least 30 days. A cheese matured for at least 4 months may be called EXTRA, and one matured for at least 9 months GRAN RISERVA. The rind is thin, smooth and straw yellow; the paste is homogeneous and compact, with very small holes, white or straw yellow. The taste is aromatic and usually delicate, mild when young and pungent when well matured. Fat is at least 38% of dry matter. At least 50% of the dry matter of the cows' feed must come from the defined area. ³

The milk is produced, and the cheese made and matured, in municipalities of Calabria, Campania, Molise, Apulia and Basilicata. The specification links the name to the Sila plateau in Calabria and says the name Caciocavallo comes from maturing the cheeses tied in pairs and straddled over a support. ³

Every cheese is heat-stamped with the logo in dotted marking and the producer's identification number issued by the consortium; the label carries the logo, the EU symbol, the producer's or packager's details and a serial number. After maturing, the cheese may be vacuum-packed whole, portioned, sliced, cubed or grated, also outside the production area under the control body's supervision. ³

What the name says. According to the specification, Caciocavallo comes from the way the cheeses mature, tied in pairs and straddled over a support, while Silano points to the Sila plateau in Calabria. There, before cows were housed in stalls, the cheese was made only in spring and summer in small wooden shepherds' huts called vaccarizzi. It had to keep for a long time, which is why the technique became so refined. ³

Why the taste sharpens. It is mild when young and turns pungent with age, which the specification links to the common use of kid rennet. A natural whey starter from the same dairy adds local aromas. The rules also require milk to be processed quickly, to keep the aromatic molecules in the butterfat. ³

Why it matters to you. Look for the logo stamped on the cheese. At least 30 days gives a mild taste, EXTRA means at least 4 months and GRAN RISERVA at least 9, so the word tells you how strong it will be. The rennet is animal, so it does not suit vegetarians. ³