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Caciocavallo silano DOP

caciocavallo silano dop
 

Caciocavallo silane DOP is a semi-hard cheese, with spun paste, produced with cow's milk of different breeds, including the Podolica, a typical native breed of the inner areas of the southern Apennines. The production of the Silane Caciocavallo begins with the coagulation of fresh milk at a temperature of 36-38 °c, using veal or kid rennet. The maturation phase consists of a vigorous lactic fermentation, whose duration varies on average from 4 to 10 hours and can be said completed when the dough is in the conditions of being spun. It follows a characteristic operation, consisting in the formation of a kind of cordon, which is moulded until it reaches the final form. The shape, spherical, oval or screws, varies according to the different geographical areas of production. The weight is between 1 and 2.5 kg. The crust, thin, smooth, with a marked straw color on the surface, can show the presence of light inlets due to ties. The pasta is homogeneous or with slight, white or straw-yellow colour. The flavor is initially sweet until it is spicy with advanced maturing. The silane Caciocavallo can be consumed as table cheese or used as an ingredient for many recipes typical of southern Italy. Thanks to its nutritional qualities, it is particularly suitable for the diets of children, elderly and sportsmen.

Background

The most accredited thesis on the origin of the designation "Caciocavallo" makes it derive from the custom of hanging the forms of cheese, in pairs, on horseback of Poles of wood, arranged in the vicinity of Hearths. The first author describing the technique used by the Greeks in the preparation of cheese is Hippocrates in 500 BC. Later, several Latin authors, including Columella and Pliny, treated cheese in their own works. In particular, Pliny exalts the qualities of the "butter", ancestor of our Caciocavallo, called "Delicate food". Instead, the designation "silane" derives from the ancient origins of the product linked to the Sila plateau.

Production Area

The production of this cheese is located in the interior areas of the regions Calabria, Basilicata, Campania, Molise and Puglia. In Campania, partially, all the provinces are concerned.

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