Square Caciocavallo

23.90 €

Caciocavallo Quadrato is a stretched curd cheese handcrafted by expert cheesemakers using cow's milk from the finest breeds of cattle.

Unique cubic shape, intense aroma, sweet and mellow flavour.

Product Quantity : Approximately 1 kg

Vacuum packed

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Caciocavallo Quadrato is a cheese made with cow's milk from the finest breeds of cattle, including Italian Brown and Friesian, Red Pied, and Podolica, and is handcrafted exclusively by expert cheesemakers. Its cubic shape tapers to a small, delicately finished head. The rind is thin and firm, and, depending on its maturation, its color ranges from straw yellow to hazelnut. The interior is compact with numerous cracks. Its aroma is intense and intoxicating, and its flavor is sweet and mellow, fresh, and slightly spicy.

The result, after days of processing and months of curing, is one of a kind. Its physical appearance is a cubic shape designed to allow it to mature on fine wooden shelves, giving the product an exclusive quality.

This is our Caciocavallo Quadrato.

THE STORY

The origins of Agnone caciocavallo are ancient, dating back to the times of Magna Graecia.

The product originated around the 5th century aC from the cheesemaking art of the ancient Samnites, who dominated the Sannio area, currently located in upper Molise.

Over the centuries, Caciocavallo has become a true symbol of Molise and, thanks to its processing, preservation, and maturing methods, deeply rooted in the region, it has been awarded the recognition of Traditional Italian Agri-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 held in the Molise region, a fascinating and little-known place.

A predominantly rural area, a hilly and mountainous territory that reveals villages of timeless charm and breathtaking landscapes.

Molise culture is made up of customs, traditions, and artisanal activities passed down from generation to generation. Among the most important are pastoralism and transhumance, a ritual that has been repeated for centuries and ensures fresh pasture in every season.

Agnone caciocavallo and other typical cheeses are the quintessential products of this magnificent area.

Product subject to weight loss.