Caciocavallo Silano is a cheese made with only three ingredients: rennet, salt and fresh cow’s milk,  coming exclusively from 5 regions of Southern Italy, including Molise. It has a minimum maturation of 30 days. A simple and genuine recipe, inherited from the ancient traditions of the southern Apennine ridge. Certified by the Caciocavallo Silano Cheese Protection Consortium, it has peculiar aromatic and microbiological characteristics, which can be recognized at the first taste. A sweet flavor when the cheese is young, tending towards spiciness as it matures.