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Caciocavallo Silano DOP - Semi Aged - Whole

Caciocavallo Silano DOP - Semi Aged - Whole

Caciocavallo Silano DOP Semi Aged is a semi-hard cheese typical of southern Italy, produced according to strict regulations that guarantee quality and authenticity. Made from raw cow's milk, it has a delicate but distinctive flavor that intensifies with aging. Thanks to the Protection Consortium, this certified product is synonymous with excellence and tradition.

Shelf Life: Approximately 12 Months

48,13 €

Weight 1.3 Kg.

Available

ONLY FOR ORDERS WITH US DESTINATIONS

ParmaShop covers Customs Duties: THEY ARE ALREADY INCLUDED IN THE PRICE.

The Caciocavallo Silano DOP it is a dairy product of excellence with roots in a thousand-year-old tradition in southern Italy. Produced mainly in the mountainous areas of the Sila, strictly follows the regulations of the consortium, which guarantees the authenticity of the brand this cheese is made exclusively with raw cow's milk, processed by the expert hands of master cheesemakers who preserve ancient production techniques, respecting every step, from coagulation to manual spinning. The maturation, of at least 30 days, allows you to obtain a pasta filata with a delicate but persistent flavor, with a thin rind it has a smooth rind that tends to turn golden brown with age.

The company Deliziosa, founded in 1992 by Giovanni D'Ambruoso, is dedicated to the production of high-quality cheeses, transforming the best Apulian milk into specialties appreciated all over the world. Thanks to rigorous quality controls and the use of excellent raw materials, every wheel of Caciocavallo Silano it embodies the authentic taste of tradition and the territory.

The Caciocavallo Silano DOP it is distinguished by its carefully regulated production process. The production regulations the regulations require that the milk be processed within 24 hours of milking, guaranteeing the freshness and organoleptic properties of the product. Once spun, the curd is shaped by hand into its characteristic teardrop shape and then tied with a string for maturation store in a cool, well-ventilated place.

Membership of the Consortium for the Protection of Caciocavallo Silano ensures that every stage of production complies with the standards established for recognition this consortium, established with the aim of protecting and promoting the cheese, monitors quality from the source of the milk to the distribution of the finished product, promoting the image and distribution of this unique cheese internationally.

By choosing Caciocavallo Silano DOP, you bring a piece of history to the table, a product that fully expresses the culture and flavor of southern Italy, made with passion and care in accordance with tradition.

The Caciocavallo Silano DOP is a versatile cheese, ideal for enjoying in various ways and with numerous pairings. You can serve it sliced with bread and olive oil or grill it for a crispy exterior and a stringy center. Perfect for enriching appetizers, pizzas and first courses, it pairs beautifully with cured meats such as Coppa or Prosciutto Crudo. To complete the experience, choose wines such as a Greco di Tufo or a Aglianico, or create a sweet-savory contrast with honey or fig jam

Appearance appearance: Smooth, compact, with a thin, golden rind.
Color color: Straw yellow, intense golden (depending on aging).
Aroma: Delicate, lactic, with slight herbaceous notes.
Taste: Sweet and buttery at first, evolving into more intense and slightly spicy notes.

To preserve the quality and flavor of the Prosciutto di Parma PDO, it is essential to follow some simple but important guidelines for storage, both before and after opening the product Before opening when the ham is still sealed in its vacuum-packed packaging, it is recommended to store it in a cool, dry place. In a very cool cellar or in refrigerator a temperature not exceeding 10°C store in a cool, dry place, away from direct light and heat sources Once opened ham requires a little more care when it comes to storage. Ham should be stored in refrigerate between 4°C and 8°C, wrapped in cling film or in a clean cotton cloth this helps protect the meat from drying out and preserves its aroma and flavor. In addition, it is useful to lightly grease the cut surface with a drizzle of olive oil this small precaution helps to preserve the moisture of the ham and keep its organoleptic qualities intact. It is important to consume the ham within a few weeks of opening to enjoy its characteristics to the fullest, thus ensuring an optimal taste experience.