I Piccoli - Caciocavallo di Agnone Fresco

Fresh Caciocavallo di Agnone

The origins of the caciocavallo of Agnone are ancient. Its presence is attested since the times of Magna Graecia and was related to the

transhumance.

Officially recognized and included in the list of traditional Italian agri-food products (P.A.T.) of the Ministry of Agricultural

food and forestry.

Formats I PICCOLI

Caciocavallo Classico di Agnone is offered in two small formats:

- 0.800 Kg

- 1.300 Kg

CURIOSITY.

What is hanged caciocavallo?

It is a caciocavallo cooking technique. It consists of slowly melting the caciocavallo over burning embers and then spreading it on

slices of bread or pizza. It is one of the most striking Italian street foods. You can hang the refined caciocavallo with truffles or all the other

variants.

Storage and tasting tips

Storing the cheese at the right temperature is essential to keep its organoleptic characteristics intact and appreciate

the quality of the product. Fresh cheeses should be stored in the refrigerator at 2° / 4 °C, while aged and

semi-matured at temperatures between 8 / 10 °C.

It is recommended that caciocavallo cheese be stored in the refrigerator or hung with its string in a cool, dry place.

Consume it within the indicated expiration dates.

To fully enjoy its flavor and fully reveal its organoleptic characteristics, one hour before consumption, the

cheese should be removed from the refrigerator, unwrapped and allowed to oxygenate.

Caciocavallo di Agnone | Formaggio.it

Product subject to Weight Drop.

Agnone Fresh Caciocavallo Nutritional Table.

Average values per 100 g of product