Caciocavallo Silano is a semi-hard cheese, made with vaccine milk, seasoned 15 days minimum. It is characteristic of the upland of Sila (in the Calabria region), but it can be bought in good salumerias (shops that sell cheese and cold cuts) all over Italy.
Characterized by an oval or log-conical shape, with or without "head" (according to the local traditions), with inlets located nearby the strings, its weight varies from 1 to 2,5 Kg.
The caciocavallo has a typical thin and smooth rind, straw-coloured, homogeneous and compact paste, with very light white eyes rather than straw coloured ones towards the outer side and less deeply coloured inside.
Aromatic, pleasant and delicately sweet taste when it is young, becoming gradually stronger as long as it gets mature.
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Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.
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