Caciocavallo Silano Cheese
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Caciocavallo Silano is on of the most famous cheeses of Southern Italy, in particular of the Sila, a wide Mountain land in Calabria, where it is produced. This cheese has very ancient origins, that, however, did not prevent manufacturers to preserve its original characteristics, allowing Caciocavallo Silano to obtain the PDO mark.Β
HISTORY AND CURIOSITIES
Caciocavallo Silano is considered a very important cheese for the Italian gastronomy. Its production is so old as to be mentioned by Hippocrates, a Greek physician and philosopher, who lived between 460 and 370 BC. in one of his many books dedicated to the art and the cooking of foods, he speaks for the first time about "cacio".
This cheese were ably produced by Greeks and Romans, that became important for this fact. After Hippocrates, also Pliny - in one of his treatises dedicated to cheese - described and exalted the unique features of "butirro", an ancestor of the modern caciocavallo, defining it "very delicate food".
Afterward this cheese has managed to preserve unchanged its original features, becoming the ideal food for the ancient farmers of Southern Italy. Thanks to the extreme respect of the traditional recipe and production methods, Caciocavallo Silano has managed to gain the PDO mark since 1996.
The name "caciocavallo" is related to the fact that cheese forms were bounded in a couple, hanging them straddled across wooden beams, ready for the maturing process. The second part of the name, "Silano", derives - as one can easily guess - from its place of origin and production.
TASTE AND CHARACTERISTICS
The most particular characteristic of Caciocavallo Silano is its shape, with an oval body and a small ball on top. Actually, the presence of the small ball is not necessary, but it represents certainly one of the most immediate features of Caciocavallo. The two parts are divided by a marked neck, due to the cords used to bind the couples togheter.
The rind is smooth, thin, pale yellow and it becomes more intense during the seasoning. Inside, Caciocavallo Silano has different characteristics, depending on the maturation period. After some weeks, the hard cheese assumes a more intense, the typical holes appear and the taste becomes more spicy.
Caciocavallo Silano PDO, a pasta filata cow's milk cheese from the mountains of southern Italy (Calabria, Basilicata, Campania, Molise and Puglia). The curd is stretched and shaped by hand into its classic pear shape; the forms are tied in pairs and hung astride poles to age for at least 30 days.
Ingredients: Cow's milk, salt, rennet.
Contains: milk.
Nutrition Facts
| Amount per servingCalories | 100 |
|---|---|
| % Daily Value* | |
| Total Fat 7g | 9% |
| Saturated Fat 5g | 25% |
| Trans Fat 0g | |
| Cholesterol 20mg | 7% |
| Sodium 250mg | 11% |
| Total Carbohydrate less than 1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Includes 0g Added Sugars | 0% |
| Protein 7g | |
| Vitamin D 0.1mcg | 0% |
| Calcium 210mg | 15% |
| Iron 0.1mg | 0% |
| Potassium 40mg | 0% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Keep refrigerated at 36β43 Β°F (2β6 Β°C). Once cut, wrap tightly in plastic wrap.
Shipping Cost
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|
Price of parcelΒ |
Shipping Cost USD |
Shipping Cost EUR |
Shipping Cost USD |
Shipping Cost USD |
Shipping Cost GBP |
| 0-29,99 | 29,90 $ | 9,90 β¬ | 24,90$Β | 30$ | 10,90Β Β£ |
| 30-68,99 | 21,90 $ | 9,90 β¬ | 24,90$Β | 30$ | 10,90Β Β£ |
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| 130-248,99Β | 16,90 $ | Free | 21,90$Β | 30$Β | Free |
| 249 and up | Free | Free | Free | Free | Free |
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| SPECIAL CARE ITEMS (Alcohol, Cured Meats)* | USA | AUS | UKΒ |
| WeightΒ of parcelΒ | Β Shipping Cost $USD | Β Shipping Cost $ USD | Shipping Cost GBP |
| 0 - 3 kg | 24,90$ | 23$ | 19Β£ |
| 3.1 - 4 kg | 35 $ | 26$ | 21Β£ |
| 4.1 - 6 kg | 45 $ | 42$ | 35Β£ |
| 6.1 - 10 kg | 50$ | 54$ | 45Β£ |
| 10 kgΒ and up** | Free | Free | Free |
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