Caciocavallo Silano

Caciocavallo, literally “a cheese on the back of a horse”, is a typical product of Southern Italy, but nowhere is its tradition more steeped than in Calabria, where on the Sila mountain this stringy cow milk’s cheese is a DOP certified product.

The name really comes from the way the cheese is hung to season, two forms of cheese hung a cavallo, straddling a horizontal piece of wood. The rind usually shows the groves left by the strings used to hang it, and sometimes you will also be able to buy it… with strings attached! Often the cheese shape is oblong, but you can also find smaller, spherical forms with a “head” where the string is tied. The flavor is sweet in the first few days, and it becomes stronger and stronger as it ages, gaining a piquant chracteristics that makes it a good substitute for Parmigiano in some dishes!

This cheese is truly excpetional when it comes to nutritional values, filled with vitamins and It takes about 10 quarts of milk to produce 2 pounds of cheese, and a quarter pound is nutritionally equivalent to 180 grams of beef or 200 grams of trout. Pretty impressive! It is used in recipes that exploits both its nice texture and employ it raw, like diced pasta salads, or baked and grilled and in fondue-type of dishes.

6 Responses to “Caciocavallo Silano”

  1. It’s one of my favorite cheeses.

  2. Finally found someone that carries it! We have tried so many places around the Bay Area, and no one carries it any more.
    Should we call ahead before paying a toll to come see you?

    Anyway: great website, great pictures!

  3. [...] under oil, as a preservation method for vegetables and meats. Not to mention the cheeses!! Caciocavallo Silano is a Calabria cheese, and along with ricotta and scamorza and butirro they make up the amazing [...]

  4. [...] revoked. I have to admit she does have a point- in a country with so many delicious cheeses, like Caciocavallo, the hundred types of pecorino, Parmigiano and Formaggio di Fossa and mozzarella, my favorite [...]

  5. I just bought a ball of Caciocavallo in a Salumeria on Arthur AVE IN THE Bronx and there is a lump of butter in the center. Does anyone know the reason for the butter?

  6. Hello Frank,
    I don’t know the reason, but I know it’s usually the case! And it’s great… eat it with teh rest of the cheese, it adds on texture and flavors, wonderful!

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