Caciocavallo Stagionato in Grotta di Tufo

Caciocavallo cheese aged in tuff caves is a semi-hard cooked cheese with an intense and sophisticated flavor produced in Agnone (IS). It is a variation of the classic caciocavallo cheese from Agnone.

Made with cow's milk, high-quality ferments, and rennet, it has a unique and distinctive flavor that is perfect for lovers of extra-aged cheese.

The secret to its deliciousness lies in the long, slow aging process in tuff caves.

Inside, it has a slight flaking with a partridge eye, while the outer rind is characterized by a thin layer of mold resulting from over eight months of natural aging in tuff environments.

As it matures, the aroma becomes more intense and spicy, while the paste, rich in noble fats, may weep. Excellent as a table cheese, cave-aged caciocavallo is particularly appreciated by those who love strong and intense flavors.

Product subject to weight loss.

HOW TO ENJOY IT

Cut into slices on a cutting board or serving plate, aged cave-aged caciocavallo will be the star of the table.

Particularly suitable for flavorful tastings, you can accompany it with bread croutons and Molise wine.

Before serving, leave it at room temperature for at least 30 minutes to allow its true flavor to develop.

Try it now.

Nutritional table for fresh Agnone caciocavallo
cheese Average values per 100 g of product