The Italian name of this cheese may be related to the practice of hanging the moulds astride (a cavallo) horizontal rods. Caciocavallo Silano is a stringy semi-hard cheese. The rind contains small grooves left by the restraining cords. It is made from cow's milk and ripened for at least fifteen days. 
       Caciocavallo Silano can be oval or else shaped like a truncated cone, sometimes with a small knob at the top, depending on local custom.

       The cheese is produced over a wide area that encompasses several town districts in the regions of Calabria, Campania, Molise and Basilicata and in the provinces of Foggia, Bari, Brindisi and Taranto.

SEARCH THE SITE