Caciocavallo Silano is one of the cheeses most closely associated with Basilicata’s tradition, as confirmed by recent surveys among Italian consumers. Although its production area extends across several regions of Southern Italy (Calabria, Campania, Molise, and Puglia), it is firmly part of Basilicata’s cheese heritage and is considered among the most important cheeses in Italy.
Production in Basilicata involves many municipalities across both provinces, with notable dairies located in Potenza, Picerno, Filiano, Marsico Nuovo, and Viggiano.
Caciocavallo Silano is a semi-hard, stretched-curd cheese made exclusively from whole cow’s milk. It requires at least 30 days of aging, though longer maturation enhances its character. When fresh, the flavor is delicate, sweet, and aromatic; as it matures, it develops a more complex and spicy profile.
Versatile in the kitchen, young Caciocavallo can be enjoyed in many preparations, while mature Caciocavallo Silano pairs beautifully with full-bodied red wines such as Aglianico del Vulture, or even with a sweet passito. It also harmonizes perfectly with Basilicata’s different varieties of honey.
