Caciocavallo Silano

Caciocavallo Silano is one of Southern Italy’s oldest cheeses. A pasta filata cheese, it is made by kneading the newly formed curds (coagulated with calf and goat rennet) until an elastic, stringy texture is achieved. This version is made with raw cow’s milk aged for at least 90 days. Its rind contains small grooves left by the restraining cords, and it has a beautiful seal that is burnished into the rind. The cheese is mild and milky with slight piquancy. Use it as a table cheese or enjoy it on a sandwich with prosciutto - crudo or cotto!