A pasteurized cow’s milk cheese that has been aged for 100 days in oak barrels with hay, mint, verbena and chamomile, made in Vento Italy. Estivo is fruity and full flavored with a lingering finish. We matched it with a Pinot Grigio and a fresh pasta salad with a light pesto sauce and sundried tomatoes. An amazing mix of flavors that left us all wanting more.
This cheese would also be great with a Riesling some nice crackers, cerignola olives and crisp apples.
Caciocavallo Silano is aged for 2 to 6 months before being released. The flavor of this cheese changes as it matures. As the Italians say, it is like a man, when young it is sweet, when mature it is spicy. When pairing wine with Caciocavallo Silano, it depends on whether the cheese is young or more mature. For the younger version, light white wines such as Chardonnay or Falanghina (a southern Italian white wine) or full-bodied red wines such as Aglianico del Vulture are recommended. When more mature, pair it with a bold red such as Chianti or Nebbiolo. Caciocavallo Silano can be used in a wide range of recipes, from grilling the cheese to top salads or potatoes, to using it in Risotto. It can be rustic or refined, depending on taste.