Caciocavallo

Caciocavallo is a stretched-curd cheese made from cow's milk. Its name comes from the custom of hanging the cheeses in pairs, "astride" (a cavallo) a wooden pole, while they mature.

Caciocavallo from Agnone has ancient origins linked to transhumance, and it is listed among the Italian Traditional Agri-food Products (PAT) by the Ministry.

It comes in three maturing levels:

• Fresh (up to 3 months): sweet, delicate flavour and a compact texture;
• Semi-mature (4 to 8 months): a more pronounced aroma and a few small holes;
• Mature (over one year): intense, spicy flavour with marked holes and flaking.

Besides the classic versions we also offer caciocavallo with truffle, smoked caciocavallo, caciocavallo matured in a tuff cave and Caciocavallo Silano PDO.

How to store it: keep the fresh one in the fridge at 2-4 °C, the semi-mature and mature ones at 8-10 °C. Take it out of the fridge one hour before serving.

Worth trying is "caciocavallo impiccato": the cheese is hung over embers, slowly melts and is spread on bread. Find out more in our guide to Caciocavallo from Agnone.