Caciocavallo Silano is one of Southern Italy’s oldest cheeses. A pasta filata cheese, it is made by kneading the newly formed curds (coagulated with calf and goat rennet) until an elastic, stringy texture is achieved. Remo makes our version with raw cow’s milk and ripens it for at least 90 days. Its rind contains small grooves left by the restraining cords, and it has a beautiful seal that is burnished into the rind. The cheese is mild and milky with slight piquancy. The Italian name of this cheese may be related to the practice of hanging the molds astride horizontal rods (a cavallo).

Sold by: lb

Status: Stocked item

Shipping

Our fleet of trucks delivers Monday to Friday between Santa Barbara and San Diego. Place your order before 5PM for next-day delivery. We cannot guarantee next-day delivery for orders placed after 5 PM.

Delivery Calendar:

Los Angeles area: Monday to Friday
Orange County: Tuesday & Friday
San Diego North, Zone 1: Wednesday & Friday
San Diego South, Zone 2: Tuesday & Thursday
Santa Barbara: Wednesday
San Jacinto: Wednesday

For other locations, we ship by the pallet or via FedEx. Contact us for more information.

How to order?

We only work with food professionals. First, you need to open a business account. Then, place your orders via :

email: sales@savorygourmet.com
phone: (310) 391-5422
Rekki: a digital order guide for chefs. Ask your sales rep to set you up.

Filters

Cheese & Charcuterie Board

Caciocavallo 4 lbs