DESCRIPTION, HISTORY AND CHARACTERISTICS OF THE PDO
“Caciocavallo Silano” is certainly one of the most typical string cheeses of Southern Italy. Hippocrates already mentioned its production in 500 BC, discussing the art used by the Greeks in preparing “Cacio”.
With the decree of the President of the Council of Ministers of 10 May 1993, Caciocavallo Silano obtained the coveted P.D.O. European Union, joining in the elite of products that can boast European symbols. This symbol guarantees the authenticity and healthiness of the “Caciocavallo Silano”, a cheese produced exclusively with milk coming from cattle farms located in the territories listed in the Prime Ministerial Decree 10-05-1993 according to a manufacturing process, defined in the same standard, which has its roots in noblest southern dairy tradition. The brand, depicting a pine tree, attests to its authenticity.
“Caciocavallo Silano”, a healthy and genuine cheese, is full of vitamins, mineral salts, proteins and due to its strong nutritional qualities, it is particularly suitable for the diet of children, athletes and the elderly. To produce one kg of “Caciocavallo Silano” approximately are needed 10 liters of fresh milk and its nutritional value, per 100g of cheese, corresponds to 180g of beef and 200g of trout. Its flavor is sweet and delicate when it’s fresh and spicier when it is seasoned. Caciocavallo is tasty both raw and cooked thanks to its stretched curd that gives a soft and perfect consistency.
Caciocavallo Silano is genuine because it is produced exclusively with cow’s milk – raw or thermised -, salt and animal rennet. Only 3 ingredients, all natural, processed with ancient artisan methods that enhance the flavor and transmit the aroma of southern Italian pastures. Eaten raw or cooked, it is part of the traditional cuisine of southern Italy and defines its flavors and textures. It is produced exclusively in the Italian territories, defined by regulations, with milk coming from them.
The production area of ”Caciocavallo Silano” is spread along the South Apennines ridge, in many Regions as: Basilicata, Calabria, Campania, Molise and Puglia, together in a historical-cultural-environmental landscape to preserve a South typical produce.
Consortium
the consortium for the protection of caciocavallo dop
The fundamental aims of the Consortium for the protection of “Caciocavallo Silano DOP” are Enhancement, Supervision and Protection.
It was founded in December 1993 by some producers, it is based in Spezzano della Sila, Cosenza.
Recognized by MASAFF (Ministry of Agricultural) with EC Reg. n. 1263/96 Caciocavallo Silano obtained the European “DOP”. A brand that guarantees the genuineness and healthiness of Caciocavallo Silano, a cheese produced exclusively with fresh milk coming from cattle farms located in the territories listed in the Production Specifications, registered in Brussels, and according to a manufacturing process, it bases its production on the ancient dairy roots of southern Italy.
The primary objectives of the Caciocavallo Silano Cheese Protection Consortium are essentially to defend and protect the production and trade of the ‘Caciocavallo Silano’ cheese and the use of its name in compliance with and observance of the production specifications of the “DOP” obtained recognition by the MASAF, and promote any useful initiative aimed at safeguarding the typicality, genuineness and peculiar characteristics of the product; promote its consumption, facilitate trade and export.
The Consortium, as defined in detail in the Statute and in the Production Regulations, deals with many other activities from the qualitative improvement of Caciocavallo cheese, up to the supervision of trade and the use of the D.O.P. denomination.
It provides technical assistance to consortium members at the production level and on the care and breeding of the cows producing milk intended for processing into cheese, encouraging the professional education of the workers. Periodically updates consortium members on new regulations regarding the “DOP” sector.
Recipe
SALAD WITH CLEMENTINES, POMEGRANATE AND CACIOCAVALLO SILANO DOP CHEESE
4 people
Preparation: 20′
Cooking: –
Ingredients:
– 200 g Caciocavallo Silano DOP
– 3 heads of Belgian lettuce
– 5 clementines
– half a pomegranate
– 40 g shelled pistachios
– a teaspoon of old-fashioned mustard
– a teaspoon of acacia honey
– a sprig of mint
– a few stalks of chives
– extra virgin olive oil
– salt
Live peel 4 clementines and slice them, collecting the emitted juice in a small bowl. Squeeze the remaining clementine and combine the juice with the previous one. Add a pinch of salt, mustard, honey and 4 tablespoons of oil and emulsify the ingredients with a fork or small whisk. Pull off the salad leaves, wash them, dry them, cut them in half lengthwise and arrange them on 4 plates. Combine the clementine slices, the Caciocavallo Silano Dop deprived of its rind and cut into cubes about 2 centimeters on a side, the beans taken from the pomegranate and the coarsely chopped pistachios. Season with the prepared citronette and sprinkle with the mint leaves and chopped chives.
