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Caciocavallo -



C AIOCAVALLO SILANO
DOP

Photo www.taccuinistorici.it
Caciocavallo Silano DOP Iun is semi-hard cheese, made of spun paste, made from milk of cows of different breeds, including Podolia, a typical breed of the inner areas of the southern Apennines. The production of
Caciocavallo starts with the coagulation of milk at a temperature of 36-38 ° C, using calf rennet or kid.
The maturation phase consists of lactic un'energicafermentazione, which lasts on average 4 to 10 hours and is complete when the dough is in a position to be spun.
Following an operation characteristic, namely the formation of a sort of cord, which is shaped to reach the final shape. The shape, spherical, oval or cone varies according to different geographical areas of production.
The weight is between 1 and 2.5 kg. The crust is thin, smooth, pale yellow marked on the surface, may show the presence of light coves due to ties.
The paste is smooth or with slight Acchiatura, white or pale yellow.
The taste is initially sweet spicy seasoning until it becomes advanced.

HISTORY
The most accepted theory about the origin of the name "CACIOCAVALLO" derives from the custom of hanging the cheese, in pairs, riding on wooden poles, placed near the fire. The first author who describes the technique used Greeks in the preparation of cheese is to Hippocrates in 500 C. Following several Latin authors, including Pliny and Columella, have treated the cheese in their works. In particular, Pliny enhances the quality of the "butter", the ancestor of our cheese, called "delicate food." The name derives SILANO, jnvece, ancient origins of the product related to the plateau of the Sila.

PRODUCTION AREA
The production of this cheese is located in the areas of Calabria, Basilicata, Countryside, Molise and Puglia

REGISTRATION
The denomination of protected origin (DOP) "Caciocavallo" was recognized with Rules (EC) No. 1236/96 (published in the Official Journal No. 163/96 of 2 July 1996.)
The national recognition was the case with Prime Minister's Decree 10 May 1993 published in Gazette No. 196 dated August 21, 1993 anita Annex of Regulations production. With subsequent Regulation (EC) No. 1204/2003 of 4 July 2003 (OJ No. L168, 5 July 2003) were approved some changes to the specification, relativamentealla geographical area, the method of doing, labeling and national requirements product (changes to the specification were published in the Official Gazette No. 253 of 30 ottobre2001, p.. 58)