Caciocavallo Silano DOP whole form 1.7 kg

The Caciocavallo Silano DOP from Caseificio Palazzo is a semi-hard stretched curd cheese produced exclusively with thermized cow's milk, with the addition of rennet and salt. It is a great cheese of the Italian southern tradition, particularly from the regions of Basilicata, Calabria, Puglia, Campania, and Molise.

This Caciocavallo Silano has a characteristic oval shape, with a thin, smooth rind and a marked straw yellow color. It has a homogeneous paste, with very slight holes and a light layer, in white or straw yellow color and an aromatic flavor.

Produced using the stretching technique like mozzarella, these shapes are hung with twine on support poles in cellars for ripening, for at least 30 days. During this period, the product increases its aromatic qualities and with aging, it can even present an amber coloration with extraordinary olfactory perceptions of dried fruit, chestnut and wildflower honeys, and aromatic herbs from the Mediterranean scrub.