Caciocavallo Stagionato in Grotta di Tufo
The fine taste with spicy hints of our special Agnone caciocavallo aged in a tuff cave.
Matured and lactose-free, cave caciocavallo is mellow, slightly spicy and has an intense aroma. Inside it has a slight puffiness with partridge eye, while the outer rind is characterized by the presence of a thin layer of mold resulting from the more than eight months of natural aging in tuff environments.
As ripening increases, the aroma becomes more intense and piquant, while the paste, rich in noble fats, can tear. Excellent as a table cheese, cave caciocavallo is particularly appreciated by those who love strong, intense flavors.
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Cave-aged caciocavallo cheese: recipes
Sliced on a cutting board or serving platter, cave caciocavallo will be the star at the table. Particularly suitable for flavor-packed tastings, you can accompany it with honeys, jams, bread croutons and full-bodied red wines.
Before bringing it to the table, let it sit for at least 30 minutes at room temperature, this way it will release all its true flavor.
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