Azienda agricola zootecnica silana “Ruffolo F.” di Ruffolo

On the Sila plateau in Calabria, Azienda agricola zootecnica silana «Ruffolo F.» brings together two crafts that elsewhere travel separately: animal husbandry and cheesemaking. The milk from their own livestock becomes Caciocavallo Silano DOP, a pasta filata cheese whose oval shape is not a whim but a direct consequence of manual processing, when the curd is stretched and shaped by hand before resting. The aging, of variable duration, is the time during which the cheese develops its organoleptic profiles: from the sweet and milky notes of the first weeks to the more decisive and spicy ones of longer aging. The denomination anchors this production to a circumscribed territory, the fifty-two recognized municipalities of the Sila area, while the continuity between stable and processing room remains the distinguishing feature of the plateau's method. In each individual cheese, one can discern, even before the cheesemaker's hand, the pasture from which the milk originates.

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