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 of the southern Italian tradition, typical of the regions Basilicata, Calabria, Puglia, Campania, and Molise. This Caciocavallo Silano has the characteristic oval shape, with a thin, smooth rind of a marked straw color. It has a homogeneous paste, with very slight eyes and a light texture, white or straw-yellow in color, and an aromatic flavor. Produced with the stretching technique as for 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 it may present an amber coloration with olfactory perceptions of dried fruit, chestnut honey, wildflower honey, and aromatic herbs of the Mediterranean scrub.
Costs of £46.70, free from £290.00
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 of the southern Italian tradition, typical of the regions Basilicata, Calabria, Puglia, Campania, and Molise. This Caciocavallo Silano has the characteristic oval shape, with a thin, smooth rind of a marked straw color. It has a homogeneous paste, with very slight eyes and a light texture, white or straw-yellow in color, and an aromatic flavor. Produced with the stretching technique as for 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 it may present an amber coloration with olfactory perceptions of dried fruit, chestnut honey, wildflower honey, and aromatic herbs of the Mediterranean scrub.
