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I PICCOLI Caciocavallo di Agnone Fresco
Caciocavallo is a semi-hard stringy cheese made from cow's milk typical of Molise.
The inner paste has a sweet and delicate flavor.
Vacuum Packaged
I Piccoli - Fresh Caciocavallo di Agnone
€15.80
| Shipped in 1 - 3 days
I PICCOLI Caciocavallo di Agnone Fresco
Caciocavallo is a semi-hard stringy cheese made from cow's milk typical of Molise.
The inner paste has a sweet and delicate flavor.
Vacuum Packaged
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THE SMALLS.
Classic Agnone caciocavallo cheese is offered in two reduced sizes:
- 0.800 Kg
- 1.300 Kg
The origins of the caciocavallo of Agnone are ancient. Its presence is attested since the times of Magna Graecia and was linked 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.
CURIOSITY.
What is Caciocavallo impiccato?
It is a cooking technique for caciocavallo cheese. It consists of slowly melting the caciocavallo over glowing 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 fine caciocavallo with truffles or all the other
variations.
Storage and tasting tips
Storing 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% Alto Molisana production, 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
| Energy | Kcal 369 kj 1535 |
| Fat | 27,0 g |
| -of which saturated fatty acids | 18,5 g |
| Carbohydrates | 0,4 g |
| -of which Sugars | 0,4 g |
| Protein | 31,1 g |
| Salt | 0,63 g |
pf_cc_piccoli-mini
Data sheet
- Origin
- Italy
- Ingredients
- Raw cow's milk of 100 % productionlto molisana, whey, salt, rennet
- Region of Origin
- Molise
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