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  • 1.6kg c.a.
  • Region: Calabria

The most particular characteristic of Caciocavallo Silano is its shape, with an oval body and a small ball on top. Actually, the presence of the small ball is not necessary, but it represents certainly one of the most immediate features of Caciocavallo. The two parts are divided by a marked neck, due to the cords used to bind the couples togheter.

The rind is smooth, thin, pale yellow and it becomes more intense during the seasoning. Inside, Caciocavallo Silano has different characteristics, depending on the maturation period. After some weeks, the hard cheese assumes a more intense, the typical holes appear and the taste becomes more spicy.

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Caciocavallo Silano can be eat alone or simply with some rustic, durum wheat bread, choosing between many products of Souther Italy, as Pane di Altamura or Pane di Cutro, candidated to get the PDO mark.

This cheese is also perfect to enrich some typical recipes. In fact, it is the main ingredient for many meridional recipes. For example, it can be used to realize the delicious eggplant rolls or the typical “parmigiana di melanzane”.

Caciocavallo Silano blends perfectly also with many pasta dishes, as the classic “pasta ripiena alla calabrese”, filled with meatballs, tomato sauce, Soppressata di Calabria and other italian cheese, like Pecorino Romano PDO.

For the fact that it is a salty and spicy product, especially in the hard version, Caciocavallo Silano can easily tolerate pairing with typical Calabrian cold cuts, as Soppressata, Capocollo and Salsiccia di Calabria, all PDO.

Additional information

Weight 1,6 kg


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