Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
Date: 2024-04-12
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Apulia, Basilicata, Calabria, Campania, Italy, Molise, consumer information, cows’ milk cheese, designation of origin, labelling, product designation, quality control of agricultural products




C_202402490EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2024/2490


12.4.2024






Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6b(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
(C/2024/2490)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).
COMMUNICATING THE APPROVAL OF A UNION [SIC] STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

(Regulation (EU) No 1151/2012)



                     ‘Caciocavallo Silano’
                  


EU No: PDO-IT-0003-AM01 - 25.1.2024
                  


PDO (X) PGI ( )

1.   Name of product


               ‘Caciocavallo Silano’
            
2.   Member State to which the geographical area belongs

Italy
3.   Member State authority communicating the standard amendment

MASAF [Ministry of Agriculture, Food Sovereignty and Forestry]
—
4.   Description of the approved amendment(s)

Explanation that the amendment(s) fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012
The amendments fall within the definition of a standard amendment because they do not include changing the name, do not risk voiding the link, and do not entail further restrictions on the marketing of the product.
1.   Amendment concerning several articles of the product specification
Introduction
The protected designation of origin Caciocavallo Silano was registered under Regulation (EC) No 1263/96 of 1 July 1996 (PDO) in accordance with Article 17 of Regulation (EEC) No 2081/92.
The documents published in the EC in the European geographical indications register consist of a single file containing a 19-page report, the summary sheet never published, and the Prime Ministerial Decree of 19 May 1993 recognising the designation of origin in Italy and representing the product specification for ‘Caciocavallo Silano’, supplemented by Commission Regulation (EC) No 1204/2003 of 4 July 2003 amending certain aspects of the specification.
The 1993 Prime Ministerial Decree consists of 5 articles:
Article 1 recognising the name, Article 2 defining the geographical area, Article 3 defining the characteristics of the product and the method of production, Article 4 repealing previous legal provisions, and Article 5 laying down detailed rules for release for consumption.
Regulation (EC) No 1204/2003 supplements the specification by specifying the characteristics of the raw material (milk); the geographical area was extended to include a number of municipalities, and included the newly created provinces of Crotone and Vibo Valentia, whose municipalities were formerly part of the province of Catanzaro; the part of the method of production section concerning the whey starter was expanded and the minimum maturing period was set at 30 days. Some means of identifying the product are specified.
The documents listed above form the basis for the request for amendment.
With this request for amendment, the new specification has been rewritten in accordance with the structure laid down by the Ministry of Agriculture, Food Sovereignty and Forestry, and contains the points provided for in Article 7 of Regulation (EU) No 1151/2012, which are as follows:
Article 1 ‘Name’ and Article 3 ‘Production area’ are maintained.






—


Article 2 of the Presidential Decree of 19 May 1993 has been broken up and a new Article 2 ‘Description of the product’ and Article 5 ‘Method of production’ have been created.










—


A new Article 4 ‘Proof of origin’ has been added.










—


A new Article 7 ‘Checks’ and Article 8 ‘Labelling’ have been added.




The single document has also been written to replace the summary sheet.
This amendment affects the single document.
2.   Description of the product
The amendment is purely clerical and concerns Article 1 of the current specification (Prime Ministerial Decree of 19 May 1993) and point 3.1 of the single document.
Current wording:


                     ‘The designation of origin “Caciocavallo Silano” is granted for cheese produced in the geographical area described in Article 2 and that complies with the requirements laid down in Articles 3 and 4.’
                  

This has been replaced by:




                           ‘Article 1


Name

The Protected Designation of Origin (PDO) “Caciocavallo Silano” may be used only for cheese that meets the conditions and requirements laid down in this product specification.’


Reason:
The sentence has simply been redrafted.
This amendment affects the single document.
3.   This amendment concerns Article 2 of the current specification (Prime Ministerial Decree of 19 May 1993) and point 3.2 of the single document
The current wording:


                     ‘
                     “Caciocavallo Silano” is a semi-hard stretched-curd cheese produced using only raw cow’s milk. The milk may be thermised to 58 ° for 30 seconds at the dairy.
Shape: ovoid or truncated cone, with or without a “stalk” (testina), according to local customs, with indents depending on the position of the ties.
Weight: between 1 kg and 2 500 kg;
Rind: thin, smooth, distinct straw yellow colour. There may be slight indents on the surface resulting from the ties used to bind the cheese.
Paste: homogeneous, compact, with very small holes, white or straw yellow colour, darker on the outside and lighter on the inside.
Taste: aromatic, pleasant, melts in the mouth, normally delicate, tends to be mild when the cheese is young, becoming pungent at an advanced stage of ripeness.
Fat content of the dry matter not less than 38 %.

                     “Caciocavallo Silano” PDO cheese must be matured for at least 30 days; the maturing process may be longer.’
                  

This has been replaced by:
In both Article 2 – Description of the product in the specification and point 3.2 of the single document


                     ‘
                     “Caciocavallo Silano” is a semi-hard stretched-curd cheese produced using only raw cow’s milk. The milk may be thermised to 58 ° for 30 seconds at the dairy.
Shape: ovoid or truncated cone, with or without a “stalk” (testina), according to local customs, with indents depending on the position of the ties, cylindrical or parallelepipedal shape only where the product is intended for various packaging operations (sliced, cubed or grated product, etc.);
Weight: between 1 kg and 2 500 kg;
Rind: thin, smooth, distinct straw yellow colour. There may be slight indents on the surface resulting from the ties used to bind the cheese. A colourless, transparent treatment that does not affect the colour of the rind may be applied to the surface of the cheese;
Paste: homogeneous, compact, with very small holes, white or straw yellow colour, darker on the outside and lighter on the inside;
Taste: aromatic, pleasant, melts in the mouth, normally delicate, tends to be mild when the cheese is young, becoming pungent at an advanced stage of ripeness;
Fat content of the dry matter not less than 38 %;

                     “Caciocavallo Silano” PDO cheese must be matured for at least 30 days; the maturing process may be longer.

                     “Caciocavallo Silano” PDO cheese matured for at least 4 months may be described as “EXTRA”; “Caciocavallo Silano” PDO cheese matured for at least 9 months may be described as “GRAN RISERVA”.’
                  

Reason:






—


The cylindrical or parallelepipedal shape has been introduced. This provision meets the need to limit processing waste when the product is sold packaged in sliced, cubed or grated form. These types of product are increasingly sought after by consumers.










—


It has been specified that a colourless, transparent treatment that does not affect the colour of the rind may be applied to the surface of the cheese.










—


The option has been provided to describe as ‘EXTRA’
                        ‘Caciocavallo Silano’ cheese matured for at least 4 months, and as ‘Gran Riserva’ cheese matured for at least 9 months.




This amendment affects the single document.
4.   Proof of origin
A new Article 4 concerning the proof of origin of ‘Caciocavallo Silano’ cheese has been added.
The new article reads as follows:




                           ‘Article 4


Proof of origin

Each stage in the production process is monitored, with all inputs and outputs recorded. This guarantees the product is traceable, as does adding the producers/affineurs and packagers to the appropriate lists managed by the control body, and promptly declaring to that body the quantities produced. All natural and legal persons recorded in the relevant lists are subject to checks by the inspection body, according to the terms of the specification and the corresponding inspection plan.’


Reason:
This article, which is not present in the current specification, has been added.
The amendment does not affect the single document.
5.   This amendment concerns Article 2 of the current specification (Prime Ministerial Decree of 19 May 1993) and point 3.3 of the single document
Current wording:


                     ‘Cow’s milk intended for the production of “Caciocavallo Silano” must come from a maximum of four consecutive milkings during the two days prior to cheese production.
The milk to be used to make the cheese must be coagulated at a temperature of 36-38 °C using calf or kid rennet paste.
It is permitted to use natural whey starter prepared in the same production facility as the milk.
A few minutes after the curds have reached the desired consistency, they are broken up into lumps the size of a hazelnut. The curd maturation phase then begins, which consists of vigorous lactic fermentation, the duration of which varies on average from 4 to 10 hours and may continue for longer, depending on the acidity of the milk processed, the temperature, the volume or other factors.
The curd maturing process is complete when the curd can be stretched. The maturation time is checked by sampling small parts of the curd at short intervals, immersing them in almost boiling water to test whether the curd extends into elastic, shiny, continuous and resistant fibres, namely “
                     fila
                     ” [“string”].
This is followed by a characteristic operation known as filatura, consisting of stretching the curd and forming a kind of strand, which is kneaded into the desired shape. Vigorous hand movements knead the curd into shape, compressing it in such a way as to produce a smooth external surface, without fraying or folds, and with no cavities inside. The curd is then closed at the top of each individual cheese, by immersing it quickly in boiling water and completing the process by hand. Finally, the curd is shaped into an ovoid with a stalk or a truncated cone; the cylindrical or parallelepipedal shape is permitted only where the product is intended for various packaging operations (sliced, cubed or grated product, etc.). The shaped cheeses are first immersed in cooling water and then in brine.
Salting is carried out by immersion for a period of time that varies according to weight, but in any case for not less than 6 hours. Once removed from the brine, the cheeses are tied in pairs with suitable strings and suspended over wooden or steel rods to mature. The minimum maturation period is 30 days but may be longer.’
                  

This has been replaced by:




                           ‘Article 5


Method of production

The milk to be used to make the cheese must be coagulated at a temperature of 36-38 °C using calf or kid rennet paste.
It is permitted to use natural whey starter prepared in the same production facility as the milk.
A few minutes after the curds have reached the desired consistency, they are broken up into lumps the size of a hazelnut. The curd maturation phase then begins, which consists of vigorous lactic fermentation, the duration of which varies on average from 4 to 10 hours and may continue for longer, depending on the acidity of the milk processed, the temperature, the volume or other factors.
The curd maturing process is complete when the curd can be stretched. The maturation time is checked by sampling small parts of the curd at short intervals, immersing them in almost boiling water to test whether the curd extends into elastic, shiny, continuous and resistant fibres, namely “fila” [“string”].
This is followed by a characteristic operation consisting of filatura and forming a kind of strand, which is kneaded into the desired shape. Vigorous hand movements knead the curd into shape, compressing it in such a way as to produce a smooth external surface, without fraying or folds, and with no cavities inside. The curd is then closed at the top of each individual cheese, by immersing it quickly in boiling water and completing the process by hand. Finally, the curd is shaped into an ovoid with a stalk or a truncated cone; the cylindrical or parallelepiped shape is permitted only where the product is intended for various packaging operations (sliced, cubed or grated product, etc.). The shaped cheeses are first immersed in cooling water and then in brine.
Salting is carried out by immersion for a period of time that varies according to weight, but in any case for not less than 6 hours. Once removed from the brine, the cheeses are tied in pairs with suitable strings and suspended over wooden or steel rods to mature. The minimum maturation period is 30 days but may be longer. ’


Reason:
The restriction on the four milkings has been removed so that automatic milking systems can be used. Years of analysis have shown that the composition of the milk is essentially the same and the essential properties of the product are not affected.
The amendment does not affect the single document.
6.   Amendment to Article 5 of the product specification and point 3.3 of the single document
The following passage has been added:


                     ‘At least 50 % of the feed comes from the defined geographical area.
Approximately 45 % of the animal feed comes from fodder, of which 70 % (dry matter) comes from the defined geographical area referred to in Article 3 of this specification; it is necessary to allow feed from outside the area to be used, also as a complement, both because farming is no longer as widespread in the area as in the past, and because the geographical, soil and climate conditions do not guarantee feed production throughout the year.
As complementary feed plays a purely physiological role and supports the microbiome, the impact on the properties of Caciocavallo Silano PDO is almost negligible. The intake of a rich, fodder-based ration, with at least 70 % of the dry matter of the fodder in the daily ration produced in the area, contributes to the characteristics.’
                  

Reason:
The origin of the feed that must come from the geographical area has been specified in more detail.
This amendment affects the single document.
7.   Labelling
This amendment concerns Article 5 of the current specification (Prime Ministerial Decree of 19 May 1993) and point 3.6 of the single document.
The current wording:


                     ‘When released for consumption, cheese under the “Caciocallo Silano” designation of origin must bear the indication shown in Annex A (an integral part of this Decree), stating its geographical origin and the details of the legislation recognising the designation so as to guarantee its compliance with the relevant legislation.’
                  

In both the specification and point 3.6 of the single document, this has been replaced by:

                     ‘When released for consumption, every cheese under the “Caciocavallo Silano” designation of origin must be heat-stamped with the logo (figure) using dotted marking, and the identification number allocated by the Consorzio di tutela formaggio “Caciocavallo Silano
                     ” (Association for the Protection of Caciocavallo Silano Cheese), subject to supervisory authorisation, to each producer covered by the inspection system.
When released for consumption, every cheese under the “Caciocavallo Silano” designation of origin intended for portioning, slicing and cubing must be heat-stamped with three logos (figure) using dotted marking, and the identification number allocated by the Consorzio di tutela formaggio “Caciocavallo Silano
                     ”, to each producer covered by the inspection system.
This logo, in the Pantone colour CVC 348, together with the reference to the Community regulation under which the designation is registered and the identification number assigned to the individual producer referred to in the previous paragraph, must be stamped on the labels affixed to each individual cheese.
Figure
Graphic symbol (logo)
No descriptor that is not provided for in this specification may be added, including the following adjectives: tipo (“type”), gusto (“taste”), uso (“use”), selezionato (“selected”), scelto (“select”) or similar.
Indications referring to the “extra” and “gran riserva” maturation period may be added.
These indications may appear on the label in lettering the height and width of which are no more than half of those used to indicate the PDO.
The labels to be affixed to the PDO cheeses must contain the following information in clear, indelible print, clearly distinguishable from any other text appearing on them:






(a)


the graphic symbol referred to above;










(b)


the European Union symbol;










(c)


the first name, surname, company name and address of the packager and/or producer;










(d)


the identification number assigned to each operator covered by the inspection system;










(e)


the serial number.




The label to be affixed to the PDO cheeses may include a reference to the region in which the dairy which processed the product is located.’
                  
Reason:
The labelling methods are described in greater detail.
This amendment affects the single document.
8.   Other - Checks
A specific article, which is not present in the current specification, has been added.
The following text has been added:




                           ‘Article 7


Checks

The check on the product’s compliance with the specification is carried out at a facility that complies with the rules set out in Regulation (EC) No 1151/2012. This facility is the supervisory body Agroqualità SpA – Via Cesare Pavese Roma – Tel. 06 54228675. Email: agroqualita@agroqualita.it Certified Email: agroqualita@legalmail.it’


The amendment does not affect the single document.
9.   Other - Packaging
In view of the need to restructure the specification to bring it into line with the new provisions approved by the Ministry of Agricultural, Food and Forestry Policy, an addition has been made to point 3.5 of the single document and Article 8 of the specification, concerning means of release for consumption.
The newly added text reads as follows:


                     ‘The matured product may be vacuum-packed both whole and portioned, sliced, cubed, grated, etc. also in areas outside the area of origin by various parties identified and supervised by the approved certification body; the traceability of the original cheese is always guaranteed in these operations.
Caciocavallo Silano PDO may be packaged for immediate sale in person at the same business in which it was prepared.’
                  

Detailed rules have been laid down for release for consumption.
This amendment affects the single document.
SINGLE DOCUMENT


                     ‘Caciocavallo Silano’
                  


EU No: PDO-IT-0003-AM01 - 25.1.2024
                  


PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]


               ‘Caciocavallo Silano’
            
2.   Member State or Third Country

Italy
3.   Description of the agricultural product or foodstuff

3.1.   Type of product [listed in Annex XI]

Class 1.3. Cheeses
3.2.   Description of the product to which the name in (1) applies


                  ‘Caciocavallo Silano’ is a semi-hard stretched-curd cheese produced using only raw cow’s milk. The milk may be thermised to 58 ° for 30 seconds at the dairy.
Shape: ovoid or truncated cone, with or without a ‘stalk’ (testina), according to local customs, with indents depending on the position of the ties, cylindrical or parallelepipedal shape only where the product is intended for various packaging operations (sliced, cubed or grated product, etc.);
Weight: between 1 kg and 2 500 kg;
Rind: thin, smooth, distinct straw yellow colour. There may be slight indents on the surface resulting from the ties used to bind the cheese. A colourless, transparent treatment that does not affect the colour of the rind may be applied to the surface of the cheese;
Paste: homogeneous, compact, with very small holes, white or straw yellow colour, darker on the outside and lighter on the inside;
Taste: aromatic, pleasant, melts in the mouth, normally delicate, tends to be sweet when the cheese is young, becoming pungent with advanced ripeness;
Fat content of the dry matter not less than 38 %;

                  ‘Caciocavallo Silano’ PDO cheese must be matured for at least 30 days; the maturing process may be longer.

                  ‘Caciocavallo Silano’ PDO cheese matured for at least 4 months may be described as ‘EXTRA’; ‘Caciocavallo Silano’ PDO cheese matured for at least 9 months may be described as ‘GRAN RISERVA’.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The following criteria must be taken into account in animal feed:






—


at least 50 % per year of the dry matter of the dairy cows' feed must come from the geographical area defined in point 4;










—


supplementation with vitamins and minerals and the use of additives are permitted in accordance with current legislation.
Approximately 45 % of the animal feed comes from fodder, of which 70 % (dry matter) comes from the defined geographical area.
It is necessary to allow feed from outside the area to be used, also as a complement, both because farming is no longer as widespread in the area as in the past, and because the geographical, soil and climate conditions do not guarantee – and will not in the future be able to guarantee – feed production throughout the year. Furthermore, it is considered necessary to take this approach because of the increasing loss of grassland/pasture areas, as a result of both the recent increase in non-native animal species (wild boar etc.), which further reduces local fodder production owing to the damage they cause to grass cover, and the growth of woodland as a result of limited maintenance of the land.
As complementary feed plays a purely physiological role and supports the microbiome, the impact on the properties of ‘Caciocavallo Silano’ PDO is almost negligible. The intake of a rich, fodder-based ration, with at least 70 % of the dry matter of the fodder in the daily ration produced in the area, contributes to the characteristics.

                        ‘Caciocavallo Silano’ PDO is produced using only raw cow’s milk. The milk may be thermised to 58 ° for 30 seconds at the dairy.
The milk to be used to make the cheese must be coagulated at a temperature of 36-38 °C using calf or kid rennet paste. It is permitted to use natural whey starter prepared in the same production facility as the milk




3.4.   Specific steps in production that must take place in the identified geographical area

The production steps that take place in the geographical area are milk production, processing, preparation and maturing of ‘Caciocavallo Silano’.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to


                  ‘Caciocavallo Silano’ PDO may be released for consumption packaged either whole or portioned, sliced or grated, cubed, etc.
The matured product may be vacuum-packed both whole and portioned, sliced, cubed, grated, etc. also in areas outside the area of origin by various parties identified and supervised by the approved certification body; the traceability of the original cheese is always guaranteed in these operations.
Caciocavallo Silano PDO may be packaged for immediate sale in person at the same business in which it was prepared.
3.6.   Specific rules concerning labelling of the product the registered name refers to

When released for consumption, every cheese under the ‘Caciocavallo Silano’ designation of origin must be heat-stamped with the logo (figure) using dotted marking, and the identification number allocated by the Consorzio di tutela formaggio ‘Caciocavallo Silano
                  ’ (Association for the Protection of Caciocavallo Silano Cheese), subject to supervisory authorisation, to each producer covered by the inspection system. When released for consumption, every cheese under the ‘Caciocavallo Silano’ designation of origin intended for portioning, slicing and cubing must be heat-stamped with three logos (figure) using dotted marking, and the identification number allocated by the Consorzio di tutela formaggio ‘Caciocavallo Silano
                  ’, to each producer covered by the inspection system. This logo, in the Pantone colour CVC 348, together with the reference to the Community regulation under which the designation is registered and the identification number assigned to the individual producer referred to in the previous paragraph, must be stamped on the labels affixed to each individual cheese.
Figure
Graphic symbol (logo)





Indications referring to the ‘extra’ and ‘gran riserva’ maturation period may be added.
These indications may appear on the label in lettering the height and width of which are no more than half of those used to indicate the PDO.
The labels to be affixed to the PDO cheeses must contain the following information in clear, indelible print, clearly distinguishable from any other text appearing on them:






(a)


the graphic symbol referred to above;










(b)


the European Union symbol;










(c)


the first name, surname, company name and address of the packager or producer;










(d)


the identification number assigned to each operator covered by the inspection system;










(e)


the serial number.
The label to be affixed to the PDO cheeses may include a reference to the region in which the dairy which processed the product is located.




4.   Concise definition of the geographical area

The geographical area of origin of the milk for the processing and production of ‘Caciocavallo Silano’ cheese comprises municipalities in the regions of Calabria, Campania, Molise, Apulia and Basilicata.
5.   Link with the geographical area


               ‘Caciocavallo Silano’ PDO is a cheese that has been known since the Magna Graecia period, and was historically produced mainly in southern Italy from native bovine breeds, including Podolica, Bruna, Alpina, Frisona, Pezzata, Meticcia and their crosses. Caciocavallo is one of the most appreciated culinary delicacies of southern Italy. It is produced along the entire Apennine ridge in southern Italy and is instantly recognisable thanks to its unmistakable shape.
In 500 BC, Hippocrates discussed in his writings the Greek art of making Cacio, and the etymology of the name ‘Caciocavallo Silano’ evokes the geographical name of Sila plateau, a name which has traditionally prevailed in the production area and consumer markets.
In 1811, U. Caldora, who was the rapporteur of the ‘Statistica Murattiana’ commissioned by the Napoleonic government for the districts of Calabria Ulteriore (Catanzaro and Reggio), recorded an opinion on the caciocavalli: ‘The actual cheeses are produced, the caciocavalli in double form, of which those known by the Calabrian name of raschi are much more delicate and tasty’.
The name Caciocavallo derives from the well-established technique for maturing the product, which is tied in pairs and ‘straddled’ over a support. Given the traditional nature of the cheese, the designation was originally recognised by Presidential Decree No 12969 of 30 October 1995, which was followed by the Prime Ministerial Decree of 10 May 1993 laying down innovative production and designation rules.
Originating from the Calabrian plateau of Sila, ‘Caciocavallo Silano’ PDO is now produced over a vast patchwork area, which includes several municipalities in Calabria and the areas along the southern Apennine ridge of Apulia, Campania, Molise and Basilicata.
On the Silano plateau, before stall housing existed, caciocavallo was produced only in spring and summer, in small wooden shepherds’ huts called ‘
               vaccarizzi
               ’; the production technique was very refined because the cheese had to keep for a long time.

               ‘Caciocavallo Silano’ PDO has aromatic and microbiological characteristics linked to the area, which interact with each other and are influenced by local cheesemaking practices. The aroma, taste, aftertaste and appearance of the paste are influenced by the above aspects.
In addition to the influence of the above aspects, the product’s aromas also depend on the possible use of the whey starter and its native microflora, which originates from the microflora present in the milk in the area and from that used in processing, i.e. in the dairy environment.
As well as the specific characteristics resulting from the use of the whey starter, environmental influences and relevant historical and cultural aspects along the southern Apennine ridge also play a part.
Mild notes are the predominant flavour when the cheese is young, becoming pungent as the flavour intensifies as the cheese matures, due to the prevalent use of kid rennet in the production process, the composition of which influences the ripening of the cheese and gives it its distinctive flavour.
The chemical-physical and microbiological quality of the milk and the uniqueness of the product are very closely linked to the fact that the milk is processed within a limited time, to prevent dispersion of the fat-soluble aromatic molecules present in the butterfat, which characterise the aromas and scents of the finished product.
In addition to these specific factors, environmental influences and historical and cultural aspects play a part; in this regard, the specific characteristics of the product are linked to the natural factors associated with the climate conditions typical of the southern Apennine ridge, which are largely prevalent in the production area and which influence the fodder crops used to feed dairy cows.
The organoleptic characteristics and, no less, the product characteristics, are conferred through the production practices, centuries-old local traditions and the climate and environmental conditions.
Regarding human factors, it is relevant to note the traditional nature of the technique currently in use, which has been developed over the years, as well as the historical spread of consumption in the southern Italian markets. Tradition has been consolidated thanks to the essential and important knowledge of cheesemakers, which has been handed down over the centuries, and which is essential for all stages in the production of the finished product.

Reference to publication of the product specification

https://www.politicheagricole.it/flex/files/1/2/7/D.f9912062703bc9664534/gennaio2024Disciplinare_Caciocavallo_Silano.pdf


(1)  
            OJ L 179, 19.6.2014, p. 17.


ELI: http://data.europa.eu/eli/C/2024/2490/oj
ISSN 1977-091X (electronic edition)