Caciocavallo
Silano DOP, one of Italy’s most historic
cheeses, has mentions dating back to Hippocrates in
500 BC. Caciocavallo itself is widely produced throughout
Southern Italy, however the Silano version of the cheese
comes only from designated areas and is made only from
cow’s milk. Silano, a mountainous region in Calabria,
is one source of the cheese, although it is produced
in other regions as well. “Cacio” meaning
cheese and “cavallo” meaning horse, refers
to its aging method where two forms of the cheese are
tied together with rope and draped over a beam, as if
straddling a horse.
The cheesemaking process for Caciocavallo Silano
begins with the whey being heated to a temperature
that permits it to be stretched and formed into different
shapes, a tear-drop being the most commonly seen.
The finished cheese is ripened for at least 15 days
and aged before release for approximately 3 months.
It is a smooth, semi-hard cheese with a stringy texture
and a slightly spicy tang. Although commonly eaten
fresh when young, more mature versions make frequent
contributions to pasta dishes of the region.
Wine Pairings: A robust red is required to stand
up to the spicy, tangy flavors of Caciocavallo Silano.
Aglianico, which produces some of the biggest and
most hearty reds of Southern Italy possesses the structure
and tannins required to be a great compliment.
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Cheese Information:
Regions: Campania
Milk: Cow's
Aging: 3 months
Water Content: Semi-hard
Rind:
Wine
Pairings
Aglianico
Galardi
2003 Terra di Lavoro
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