The Caciocavallo Silano DOP from Caseificio Palazzo is a semi-hard stretched curd cheese made exclusively with thermized cow's milk, with the addition of rennet and salt. It is a great cheese from the southern Italian tradition, specifically from the regions of Basilicata, Calabria, Puglia, Campania, and Molise. This Caciocavallo Silano has the characteristic oval shape, with a thin, smooth rind and a distinct straw-yellow color. It has a homogeneous paste, with very slight eyes and a light flake, in white or straw-yellow color and an aromatic flavor. Produced with the stretching technique like mozzarella, these forms are hung with string on support poles in cellars for aging, at least 30 days. During this period, the product increases its aromaticity and with aging can even present an amber coloration with extraordinary olfactory perceptions of dried fruit, chestnut and wildflower honeys, and aromatic herbs of the Mediterranean scrub.
