HomeFormaggioItalian cheesesCaciocavallo Silano, versatile in the kitchen

Caciocavallo Silano, versatile in the kitchen

Caciocavallo Silano is excellent eaten alone and can be used in many recipes. It has a thin and waxy crust, which contains a compact and homogeneous paste, whose color varies from white to more intense straw yellow in the outer layers. The paste is characterized by small holes. The flavor is meltable in the mouth and aromatic, sweet if the cheese is young and more and more spicy as it matures.

Caciocavallo DOP

The tasty DOP cheese it can be easily recognized thanks to the hot stamped mark on the forms with the Consortium symbol which depicts a pine enclosed in a scroll bearing the words “Caciocavallo Silano DOP”, to which is added the identification number of the producer dairy.

Also excellent as an ingredient

According to the degree of seasoning it is very versatile in the kitchen. When fresh, the simplest way to cook it is to roast it on the griddle and enjoy it with seasonal vegetables. If well aged it becomes grated cheese and can be used to flavor lasagna or baked cannelloni, soups and broths. Or you can enjoy it on croutons accompanying it with a Greco di Tufo or with a robust vintage red.

Cover image by Consortium for the protection of Caciocavallo Silano DOP cheese

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