What makes Caciocavallo Silano PDO different from other Italian cheeses?

Caciocavallo Silano PDO is unique because it originates from the Sila plateau in southern Italy and is made from milk of cows fed in their natural state. The cheese undergoes a minimum 30-day seasoning in wine cellars where the Sila's distinctive climate imparts intense aromas and pleasant piquancy that sets it apart from other varieties.

Which regions of Italy produce authentic Caciocavallo Silano PDO?

Authentic Caciocavallo Silano PDO is produced exclusively in the southern Italian regions of Basilicata, Calabria, Molise, and Puglia, with its name and heritage tied to the ancient production customs of the Sila plateau. These four regions have maintained this traditional cheese-making practice for centuries.

How should I eat Caciocavallo Silano PDO and what wines pair best with it?

For shorter or medium maturation, Caciocavallo Silano PDO is excellent enjoyed with bread, vegetables, or as a flavoring for various dishes, and pairs wonderfully with white wines having enveloping aroma and personality. If you choose an aged version, it's best paired with medium-bodied red wines to complement its deeper, more complex flavors.

How long has Caciocavallo Silano PDO been produced in southern Italy?

Caciocavallo Silano PDO is one of the most historical cheeses of Southern Italy, with production methods dating back centuries to ancient times. Historical records mention that even as far back as 1500, the production of cacio was already well-documented, referencing Greek art techniques that influenced Southern Italian cheese-making traditions.

What role does the Sila plateau's climate play in making Caciocavallo Silano PDO?

The Sila plateau's climate is a crucial component in the cheese's quality, playing an essential role during the 30-day minimum seasoning period in wine cellars. The unique environmental conditions of this region directly contribute to the cheese's distinctive intense aromas and pleasant piquancy that define its character.

Caciocavallo Silano PDO — Spezzano della Sila

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Caciocavallo Silano PDO

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Caciocavallo Silano PDO — Spezzano della Sila, Italy.

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Spezzano della Sila

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About Caciocavallo Silano PDO

Caciocavallo Silano PDO - Spezzano della Sila | Secret World Trip Planner

Typical product of southern Italy in the regions of Basilicata, Calabria, Molise and Puglia. It takes its name from the Sila plateau. Realized with milk of cows mainly fed to the wild state. the seasoning happens for a minimum of 30 days in wine cellars. The climate of Sila is an important component for the seasoning that gives this cheese intense aromas and a pleasant piquancy. Silano" because its name and origin derive from the ancient customs of production on the Sila plateau. It is undoubtedly one of the historical cheeses of Southern Italy. Already in 1500 Hippocrates mentioned the production of cacio, discussing the Greek art of producing it. It is used to flavor many dishes. It is also excellent to be tasted with bread or vegetables, if it has a short or medium maturation. It is a cheese which can be melted. It can be matched with white wines having an enveloping aroma and personality. If aged, it prefers red wines of medium body.