Caciocavallo Silano is excellent eaten alone and is suitable for use in many recipes. It has a thin, waxy rind that encloses a compact and homogeneous paste, whose color ranges from white to a more intense straw yellow in the outer layers. The paste is characterized by small eye formations. The taste is melt-in-the-mouth and aromatic, sweet if the cheese is young and increasingly spicy as it ages.
Caciocavallo Silano PDO
The tasty PDO cheese can be easily recognized by the hot-stamped mark on the shapes with the Consortium symbol depicting a pine enclosed in a cartouche bearing the wording “Caciocavallo Silano PDO”, to which is added the identification number of the producing dairy.
Also excellent as an ingredient
According to the degree of maturation it proves to be very versatile in the kitchen. When fresh, the simplest way to cook it is to grill it on the griddle and enjoy it with seasonal vegetables. If well aged, it becomes a grating cheese and can be used to flavor baked lasagna or cannelloni, soups and broths. Or it can be enjoyed on bread croutons accompanied by a Greco di Tufo or with a robust vintage red wine.
Cover image by Consortium for the protection of Caciocavallo Silano PDO cheese
