Caciocavallo Silano DOP from Caseificio Palazzo is a semi-hard stretched curd cheese produced exclusively with thermized cow's milk, with the addition of rennet and salt. It is a great cheese of the southern Italian tradition, particularly from the regions of Basilicata, Calabria, Puglia, Campania, and Molise.
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Caciocavallo Silano DOP from Caseificio Palazzo is a semi-hard stretched curd cheese produced exclusively with thermized cow's milk, with the addition of rennet and salt. It is a great cheese of the southern Italian tradition, particularly from the regions of Basilicata, Calabria, Puglia, Campania, and Molise.
