Caciocavallo seasoned in cave
Caciocavallo cheese aged in a tuff cave is a cheese cooked semi-hard cheese with an intense and sophisticated flavor made in Agnone (IS). It is a variation of the classic Agnone caciocavallo.
Made from high-quality cow's milk, ferments and rennet, it has a unique and distinctive flavor perfect for lovers of extra-mature cheese.
The secret of its goodness lies in the long, slow aging in tuff caves.
On the inside it has a slight puffiness with an eye of partridge, 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.
HOW TO TASTE IT.
Sliced on a cutting board or serving platter, aged cave caciocavallo will be the star at the table.
Particularly suitable for tastings rich in flavor, you can accompany it with honey, jams, breadcroutons and wine red.
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.
Try it now.
Product subject to Weight Drop.
|Raw cow's milk from 100% Alto Molisana production, whey, salt, rennet
|Whole 1.8 kg approx.
|Whole about 1.8 kg, half about 900 g
|More than 8 months
|Store in the refrigerator between 2C° AND 4°C
|To be consumed within:
Nutritional Table Caciocavallo di Agnone Fresco
Average values per 100 g of product
|-of which saturated fatty acids
|-of which Sugars