Caciocavallo Silano Cheese

Picture of caciocavallo silano cheese
Wedge, weight: 8 ounces
In Stock
Your Price: $9.98
Wedge, weight: 1 pound
In Stock
Your Price: $18.98
Entire form, weight: 5.5 pounds
In Stock
Your Price: $79.98
Avg. Rating:(1 rating)
Gourmet-Food Fast Facts
Raw milkYes
Animal RennetYes

Caciocavallo Silano is a tangy semi-soft ancient Italian cheese made from cow's milk. It shares the taste of an aged Provolone with a meaty flavor and hints of almonds. It's got a piquant flavor that lingers on the palate.

Although traditional, this is no ordinary cheese. Caciocavallo Silano has a distinctive shape, like a tear drop or gourd, with a small knob at the top. This shape is due to the way the cheese is hung on ropes while aging. The rind contains small grooves left by the rope and a beautiful seal is branded into the rind. It originated among arid hills and desolate mountains in Basilicata, Italy, also known as Luciania, in the South.

In 1996 this Italian cheese gained the European Union's PDO (Protected Designation of Origin). This decree assures that the name Caciocavallo is only given to cheese made in the traditional regulated way, and made exclusively from milk from farms in the designated regions.

'Cacio' is another Italian word for cheese, used more frequently in the South. 'Cavallo' means horse. It's called 'horse-cheese' because of how it hangs over a rod when it ages, like draped over the back of a horse.

Enjoy this ancient cheese on its own, or cooked in dishes with pasta, vegetables, lamb, pork or Italian dried salami, like a soppressata.

We hand-cut and wrap this cheese in wedges of 1 pound and 8 ounces; you can buy the entire very decorative form of approximately 5.5 pounds.

Ingredients:raw cow's milk, rennet salt.
The Caciocavallo Silano cheese from was the very best Caciocavallo I have ever eaten. I ordered the whole Caciocavallo Silano cheese and truly enjoyed every once of it. By the way I live in Washington State and had this item shipped to my home. Great company to work with in taking care of this for me. Thanks John