Caciocavallo Silano DOP is a cheese from Southern Italy made by spinning anc cutting the paste. It is produced in a wide area spanning along the Appennini mountains in the countries of Basilicata, Calabria, Campania, Molise and Puglia.
It is surely one of the most ancient kinds of cheese of Southern Italy, and even Hippocrates talks about it in a text on Greek cheese-making techniques in 500 b.C.
The name comes from the habit of hanging the cheese forms in couples, "on horseback" of a wooden plank to age. The "Silano" is linked to the Sila plateau, where this cheese comes from.
Caciocavallo Silano DOP is aged for about 30 days, then it is fire-branded with a code that ensures its origin.
It has a light colored crust, thin and smooth; the paste is very thick and compact with an aromatic flavour: it is sweet and delicate at the beginning of aging and it becomes stronger and more piquant as long as it goes on.
This cheese is found in many traditional dishes of the regions it is produced in, particularly along with red meat or mushrooms. Its fresh variety is fantastic grilled; the aged one can be enjoyed as it is with structured red wines.