https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Caciocavallo_Silano_cheeseCaciocavallo Silano cheese - Revision history2026-05-02T07:27:00ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Caciocavallo_Silano_cheese&diff=107088&oldid=prevChef: Text replace - "</div>
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[[Image:Caciocavallo Silano cheese.jpg|300px|thumb|right| Caciocavallo Silano cheese]] <br />
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Caciocavallo Silano is a [[DOP (Italian)|DOP]] cows’ [[milk]] [[cheese]] produced in 5 regions of southern Italy: Calabria, Campania, Molise, Puglia and Basilicata.<br />
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The compact [[cheese]] has small holes and white or yellow colour. It has an aromatic, pleasant, melt in the mouth flavour, which is usually mild when young, becoming spicier as it matures. The rind is thin, smooth, and is a rich, straw colour and its surface may have inlets due to the method of binding. <br />
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Weighing between 1 kg and 2.5 kg the [[cheese]] is tear-drop or truncated cone shaped.<br />
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{{CheeseContact}}<br />
[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:Italian cheeses]]<br />
[[Category:Basilicata cheeses]]<br />
[[Category:Calabria cheeses]]<br />
[[Category:Campania cheeses]]<br />
[[Category:Molise cheeses]]<br />
[[Category:Puglia cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
[[Category:PDO-PGI-TSG ingredients]]<br />
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