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Caciocavallo Quadrato is a cheese produced with cow's milk from the best breeds of cattle, such as Bruna and Frisona Italiana, Pezzata Rossa and Podolica, exclusively handmade by expert cheesemakers.
The cubic shape is squeezed at the top by a small head nicely finished, the rind is thin and hard and, depending on its maturity, the color varies from straw to hazelnut.
Inside the paste is compact with several cracks, the scent is intense and intoxicating, the taste is sweet and mellow, fresh and slightly spicy.
Product subject to weight loss
Product Quantity: 1 Kg
The Square Caciocavallo
€29.40
€27.93 Save 5%
Caciocavallo Quadrato is a cheese produced with cow's milk from the best breeds of cattle, such as Bruna and Frisona Italiana, Pezzata Rossa and Podolica, exclusively handmade by expert cheesemakers.
The cubic shape is squeezed at the top by a small head nicely finished, the rind is thin and hard and, depending on its maturity, the color varies from straw to hazelnut.
Inside the paste is compact with several cracks, the scent is intense and intoxicating, the taste is sweet and mellow, fresh and slightly spicy.
Product subject to weight loss
Product Quantity: 1 Kg
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The result after days of processing and months of seasoning is unique, physically it is presented through a cubic shape designed to allow the seasoning on shelves of fine wood, which give the product an exclusive quality.
This is our Caciocavallo Quadrato.
HISTORY
The origins of Caciocavallo Agnone are ancient, dating back to the times of Magna Graecia.
The product comes to life around the fifth century BC from the art of cheese making of the ancient Samnites, who presided over the area of Sannio, currently located in upper Molise.
Over the centuries, the Caciocavallo has become a true symbol of Molise and, thanks to its processing methods, storage and aging, with deep roots linked to the territory, it was awarded the recognition of Traditional Italian Food Product (PAT).
Today innovation has led to Caciocavallo Quadrato.
THE TERRITORY
Nature, history, art and food and wine traditions are just some of the treasures kept in the Molise region, a fascinating and little-known place.
A predominantly rural reality, a hilly and mountainous territory that reveals villages of timeless charm and breathtaking landscapes.
The culture of Molise is made up of customs, traditions and crafts handed down from generation to generation, among the main ones there are sheep farming and transhumance, a ritual that has been repeated for centuries and that ensures fresh pasture in every season.
The caciocavallo cheese of Agnone is the product par excellence of this magnificent territory.
pam-caciocavallo_q
Data sheet
- Product Quantity
- 1 kg
- Origin
- Italy
- Region of Origin
- Molise
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