Caciocavallo Silano DOP is a seasoned cheese, spun curd type. It has an oval form, with a small “head” where laces are put for a correct preservation of the form. Its weight is between 1 kg and 2.5 kg. It’s made only with milk coming from exclusively certified live stocks, located in Vallo di Diano and Val d’Agri; these zones have the qualifications specified in the Italian law D.P.C.M. 10 may 1993, art. 2. The productive process for caciocavallo, respects the requirements described in the policy document, provided by the law.

015 is the ID number of Caciocavallo Silano DOP “Campolongo”, for the consortium has an ID; the symbol of the consortium is a pine, and it is branded in relief. Aromatic flavor, spicy tasting, the older is the caciocavallo, the sturdier is the taste. The surface is thin and smooth, but strong, the color is straw yellow. When the aging is completed, it’s very worth as grating cheese.

Since it’s a seasoned cheese, the expiry date is merely indicative (if the conservation precautions are respected)


Caciocavallo Silano Dop

365 days

Channel of sales: HO.RE.CA.

Caciocavallo Silano Dop (slices)

365 days

Vacuum packed

Channel of sales: SELF SERVICE / GDO

Caciocavallo Silano Dop (an half)

365 days

Vacuum packed

Channel of sales: SELF SERVICE / GDO
Ingredients – High quality pasteurized cow milk, buttermilk, salt, goat rennet;

Shelf life – 365 days

Storage – Store between +8°C and +14°C

Customers/Use – final customers, pizzerias, restaurants; To be preferably consumed between 20°C and 25°C

Lot –  with production date

Allergens – milk and derivatives

OGM – absent

Preservatives – absent

External treatments – absent

Aging – 30-40 days