Caciocavallo Silano is one the most well-known and appreciated italian aged cheese. Its name refers to the technique (still used) of hanging the cheeses in pairs, tied with a string, to age across a beam. In fact the word Caciocavallo should be interpreted as “cacio a cavallo”, where cavallo (literally horse) means the way the cheese (cacio) is hanged across the beam. The PDO certification (DOP in Italian) proves that it is made with raw cow’s milk only, which is exclusively produced in Italy and following precise procedures.
| Country | Italy |
| Region | Basilicata, Southern Italy |
| Age | 30 days |
| Milk | Cow (Unpasteurized ) |
| Fat | 25% |
| Classification | Pasta filata |
| Strength | Medium |
| Texture | Soft |
| Flavour | salty, sharp, spicy, tangy |
| Aroma | earthy, strong |