characteristics of the cheese
The "caciocavallo silano" is one of the oldest pasta filata cheeses.
The Caciocavallo Silano g.U. Is a semi-hard cheese that is exclusively made of Cow's Milk Is manufactured in compliance with production regulations, thereby obtaining the PDO. The shape is oval or frusto-conical with or without a head. The weight of a loaf is Between 2 kg and 2.5 kg . The bark is thin, smooth and has a distinct straw color. The paste is homogeneous, compact, with very slight eyes, white or straw yellow in colour, lighter on the outside and less light on the inside. The taste is aromatic, delicately melting , As a rule, delicate and rather mild in a young state, piquant at advanced maturity.
It contains little lactose But is rich in protein, phosphorus, calcium, fats and vitamin B2.
Why the name "Caciocavallo"?
The name derives from the traditional drying technique, in which the wood is dried in pairs standing on a beam. Under a smooth bark, it can offer a delicate or piquant taste and thus satisfy the different tastes of consumers.
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