Caciocavallo from Agnone is one of the best-known cheeses of Molise. In this guide you will find how it is made, the differences between its maturing levels and some tips on choosing, storing and enjoying it.
What is caciocavallo from Agnone
It 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. Its origins are ancient and linked to transhumance, and it is listed among the Italian Traditional Agri-food Products (PAT) by the Ministry.
Production is concentrated in upper Molise, especially around Agnone, Capracotta and Vastogirardi. Our caciocavallo is made with raw cow's milk from upper Molise, whey, salt and rennet.
Maturing levels
- Fresh, up to 3 months: sweet, delicate flavour and a compact, even texture. Fresh Caciocavallo from Agnone, also available as I Piccoli.
- Semi-mature, 4 to 8 months: a more pronounced aroma and a few small holes. Semi-Mature Caciocavallo from Agnone.
- Mature, over one year: strong, spicy flavour with marked holes and flaking. Aged Caciocavallo from Agnone.
There are also special versions: Caciocavallo with Agnone Truffle, Smoked Caciocavallo of Agnone and Caciocavallo matured in a tuff cave.
How to choose it
For a sweet, delicate taste choose the fresh one, which is also great for cooking, for example in our Black Truffle Fondue. The semi-mature one has a stronger flavour but is still versatile. The mature one is for lovers of intense flavours and goes well with a red wine such as Tintilia del Molise.
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. When the parcel arrives, take the cheese out of the packaging and keep it vacuum-packed in the fridge: vacuum-packed, it should be eaten within 60 days. Take it out of the fridge one hour before serving, unwrap it and let it breathe.
How to enjoy it
Worth trying is "caciocavallo impiccato": the cheese is hung over embers and, as it slowly melts, spread on a slice of bread or pizza. You can also make it with truffle caciocavallo. Caciocavallo is also an ingredient of the Santè Soup from Agnone and one of the most popular food gifts from Molise.
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