Astorino Casearia Srl

Astorino Casearia produces Caciocavallo Silano, a pasta filata cheese named after the Sila plateau, with its area of origin spanning fifty-two municipalities between Calabria and Basilicata. Cow's milk is coagulated, spun, and hand-shaped into characteristic firm, oval forms, then tied in pairs for aging. The variable duration of the aging process determines the character of each cheese: from the sweet, milky notes of shorter aging periods to the more decisive and piquant complexity of prolonged maturation. Behind each batch lies a specific landscape — high-altitude pastures, dairy farming, rural villages of the Apennine South — which the Disciplinare a Origine Protetta (Protected Designation Specification) safeguards at every step. Caciocavallo Silano thus becomes less a product and more a document of its territory: the spinning fixes its shape, the aging writes its time, and the result preserves the intact bond between the cheesemaker's hand and the plateau from which the milk originates.

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