I Piccoli - Fresh Caciocavallo di Agnone

I Piccoli - Fresh Caciocavallo Cheese from Agnone

Classic Agnone caciocavallo cheese is available in two smaller sizes:

- approx. 0.800 kg

- approx. 1.300 kg

The origins of Agnone caciocavallo cheese are ancient. Its presence has been documented since the times of Magna Graecia and was linked to transhumance.

Officially recognized and included in the list of traditional Italian food products (P.A.T.) by the Ministry of Agricultural, Food and Forestry Policies.

CURIOSITY

What is Caciocavallo impiccato?

It is a technique for cooking caciocavallo cheese. It consists of slowly melting the caciocavallo cheese over hot coals and then spreading it on slices of bread or pizza.

It is one of the most evocative Italian street foods. You can hang the refined caciocavallo with truffles or any of the other varieties.

Storage and tasting tips

Storing cheese at the right temperature is essential to maintain its organoleptic characteristics and appreciate the quality of the product.

Fresh cheeses should be stored in the refrigerator at 2°C to 4°C, while aged and semi-aged cheeses should be stored at temperatures between 8°C and 10°C.

We recommend storing caciocavallo cheese in the refrigerator or hanging it by its string in a cool, dry place.

Consume by the expiration date indicated.

To fully enjoy its flavor and reveal its organoleptic characteristics, the cheese should be removed from the refrigerator one hour before consumption, unwrapped, and left to breathe.

Caciocavallo di Agnone | Formaggio.it

Product subject to weight loss.

Nutritional table for fresh Agnone caciocavallo cheese

Average values per 100 g of product