The Silano Dop caciocavallo is an Italian cheese with a spinning paste produced mainly in the region of Calabria and Basilicata, but also in other areas of southern Italy. It has a typical pear or flask form and is seasoned for several weeks or months, depending on the desired degree of flavor. Its flavor varies from dessert and delicate when it is young, to become more intense and tasty with aging. It has a firm and elastic consistency and a characteristic aroma. The 500 -gram Silano Dop caciocavallo, in the clove, is ideal for slicing it as an appetizer, or grated on hot dishes such as pasta or soups. Format: approximately 1,100 kg. The weight may vary of some grams depending on the manufacturer's cut.
