It is a medium-hard cheese with a thin, smooth and dark-yellow rind. The paste is think with tiny white holes and a yellow colour that is paler than that of the rind. Mild and delicate when young, it becomes spicy when mature, however it remains fragrant and melting to the taste. Its name comes from the maturing technique where the cheeses are placed in pairs, “a cavallo”, i.e. straddling a horizontal support.
Matches - How to consume it:
White wines to go with soft caciocavallo include: Cirò classico rosso, Aglianico del Vulture, Orvieto classico (sweet) and Chardonnay. Falanghina and Rosis Riviera are perfect with mature caciocavallo.
How to recognize it:
The shape is oval or tapered, with or without a head, with furrows where the strings have been tied for the maturing process.
When to find it:
All year round
Notes:
Silano means the traditional area where it is made and used, then also extended to include areas with native cattle breeds.
Sources: By the editorial staff Updated on: 14/07/2010
Project created in collaboration with InnovaPuglia.
Regione Puglia
Regione Puglia