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: 4 pounds
In Stock
Your Price: $69.98
Avg. Rating:(1 rating)
Gourmet-Food Fast Facts
Raw milkYes

Caciocavallo Silano is a tangy stringy semi-hard ancient Italian cheese, which is made from cow's milk, it shares the taste of an aged Provolone with a meaty flavor and hints of almonds.

Although a traditional, this is no ordinary cheese. Our Caciocavallo Silano is in the shape of a tear drop or gourd, with a small knob at the top. It is aged in molds astride (cavallo) horizontal rods, for at least 15 days. The rind contains small grooves left by the cords and also burned into the rind is a beautiful seal. It originated among arid hills and desolate mountains in Basilicata, Italy, also known as Luciania, albeit a southerly region, it is often a neglected region due to its frigid temperatures.

In 1993 this Italian gourmet cheese gained the DO (Denomination of Origin) as well as the European DOP (Denomination of Protected Origin). This hallmark assures this cheese is created exclusively from cow's milk coming from farms situated in the territories mentioned in the Decree and according to a described process.

Enjoy this gourmet cheese with pasta and vegetables, lamb, mutton and pork or Italian dried salami, like a sopressata.

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 4 pounds.

Please note that entire forms of cheese may vary slightly in weight; you will be charged for the actual weight of the wheel that you will receive.

Ingredients:Unpasteurized 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