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 It
is without any doubt one of the most ancient and typical stringy
pasta in the South of Italy. With the Prime Minister decree of
may 10th 1993, the “Caciocavallo Silano” received
the acknowledgement of the Denomination of Origin and recently
it has obtained the longed for D.O.P. (Denomination of Protected
Origin ). The brand portraying a pine, attests the authenticity
of it. To protect its production the Consortium for the Protection
of cheese Caciocavallo Silano has been created. To produce one
of Caciocavallo SIlano , it takes about 10 litres of fresh milk.
The milk used by our firm to produce this cheese is the result
of a careful search and classification among the best local zootechnic
productions. The moulds of this cheese are tied two by two with
special strings and hanged with some perches in order to get the
maturing that can lasts up to 90 days. The weight varies between
1,5 kilos and 2,5 kilos. The cheese-rind is thin, smooth and brightly
straw-coloured. When it is still unmatured, its pasta is homogeneous
and dense with an aromatic, agreeable, very delicate and mild
taste. With its maturing it becomes strong.
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