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Caciocavallo Silano cheese, Italian Cow cheese made in Calabria
Caciocavallo Silano is a semi-hard cheese with spun dough, made with cow's milk from the oval or conical. The name derives from the ancient origins of the silane product related to the plateau of the Sila. The cheese comes with a thin crust, smooth, pale yellow and marked homogeneous, compact, very light holes with white or pale yellow and less intense toward the outside inside, has a delicate flavor that becomes hot in course of maturation.
The percentage of fat in dry matter can not be less than 38%. Unique taste, the cheese silane, acquired characters optimum ripening, thanks to the climate of the majestic mountains of the Sila, is indicated for the diet of children and the elderly because of the high nutritional value. Eaten fresh or aged cheese, grated or melted, in time became the protagonist of the table in the Mediterranean diet. According to tradition with the tailings were made collectible dolls.
Method of working: Manufactured by cow's milk cheese silane following a few important steps for the quality of the product. Coagulation - It 'stage coagulation of milk at a temperature of 36-38