Caciocavallo Silano DOP

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It is a dry-aged type of pasta filata that represents Southern Italy, and most of the cheese is gourd-shaped, but there is also a pear-shaped cheese. It has a long history, and when it is aged, it is tied with two strings and hung on a long stick. It looks like it is straddling a horse, so it is called "Cacio = cheese, Cavallo = horse". Due to its characteristic form, it has become familiar in Japan, but the DOP certified one is named "Caciocavallo Silano" from Calabria. It features a distinctive flavor and a slightly pungent taste due to its slow aging. The dough is dark straw, smooth, elastic and finely textured, with a branding iron on its surface. Slice it to a thickness of 1 to 2 cm and grill it in a frying pan without oiling.

Average nutritional values per 100 g
Kcal: 400 Kcal
Protein: 29 g
Fat: 31 g
Salt: 2.8 g

There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.

A common method of making cheese in Southern Italy, this type of cheese is made by plasticizing and kneading the fresh curd in hot water. As you can see from the words pasta (dough) and filata (fibrous), the dough is fibrous and elastic, and has a taste of fresh milk.

With approximately 70% of this region consisting of mountainous areas, traditionally it has been difficult to breed cows as the areas apt for those activities are limited. One cheese born within one of these rare areas is the Caciocavallo Silano DOP. This cheese gets its name from its location in Sila National Park, and is the representative cheese of the Calabria region.

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