Caciocavallo silano Dop is among the best cheeses in the world. The figure emerges from the international ranking of Taste Atlas, the well-known American portal which surveys local delicacies and traditional dishes from all over the world, which places it in 42nd place in the top 50.
«It is a real satisfaction for the whole Consortium to be among the most appreciated cheeses in the world – declared the president Vitus Peace – . The flavor of our Caciocavallo silano Dop managed to place itself among the top 50 products internationally, a result that can only mean a great victory for the entire supply chain. Although this is a significant aspect, we will not stop there. We will continue to work for the promotion and quality of our products to make us more and more appreciated in national and international contexts».
Italy dominates the TasteAtlas ranking
Caciocavallo silano Dop is not the only Italian cheese that has placed in the top 50. The ranking has rewarded a total of 18 local dairy products, all great gastronomic excellences of our beautiful country. In the “Best cheeses in the world” ranking, Italy has in fact achieved the best results, conquering the podium with Parmigiano Reggiano in first place, followed by spicy gorgonzola and burrata.
Indeed, Italy dominates the ranking with 8 cheeses in the top ten places. The ranking is based on the vote expressed by the portal users who have tested these products. The excellent Italian result made France turn up their noses, in 13th place with its Reblochon. Proud of the Italian result, also the Minister of Agriculture and Food Sovereignty, Francesco Lollobrigida, who published the ranking on his official social channels, highlighting how Italy is always the leading country in terms of food and wine excellence.
A cheese appreciated in the world
The Caciocavallo silano Dop, known and appreciated all over the world, already back from the great success of the My selection sandwiches for McDonald's Italia, makes our country proud with this further, well-deserved result. The semi-hard stretched curd cheese, produced with thermised cow's milk, is suitable for feeding young and old. The name "caciocavallo" derives from the custom of binding the cheese wheels in pairs and hanging them to age on a beam, near a hearth.
The caciocavallo silano Dop is still worked by hand today, according to an ancient procedure and protected by the protection consortium. It has an intense flavor, initially sweet and melting, which becomes more spicy with ageing. It is used in many gastronomic preparations. Grilled or fried, it is excellent, as well as paired with red meats and mushrooms. The cheese, with ancient origins linked toSila plateau, is produced in the inland areas of Calabria, Basilicata, Campania, Molise and Puglia.
(Photo: TasteAtlas, Facebook Page; www.caciocavallosilano.it)
