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
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
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
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.
|Ingredients:||Raw cow's milk from 100 lto molisana, whey, salt, rennet|
|Whole Weight:||Whole 0.800 kg approx.|
|Whole Weight:||Whole 1.3 kg approx.|
|Maturing Period:||Up to 3 months|
|Storage Method:||Store in the refrigerator between 2C° and 4°C|
|To be consumed within:||6 Months|
Agnone Fresh Caciocavallo Nutritional Table.
Average values per 100 g of product
|-of which saturated fatty acids||18,5 g|
|-of which Sugars||0,4 g|