I Piccoli Caciocavallo di Agnone | Molise.Store
    I Piccoli Caciocavallo di Agnone | Molise.Store
    I Piccoli Caciocavallo di Agnone | Molise.Store I Piccoli Caciocavallo di Agnone | Molise.Store I Piccoli Caciocavallo di Agnone | Molise.Store

    I Piccoli - Caciocavallo di Agnone Fresco

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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
    Format: Mini: about 800 g

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    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


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

    food and forestry.


    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


    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

    EnergyKcal 369
    kj 1535
    Fat27,0 g
    -of which saturated fatty acids18,5 g
    Carbohydrates0,4 g
    -of which Sugars0,4 g
    Protein31,1 g
    Salt0,63 g

    Data sheet

    Raw cow's milk of 100 % productionlto molisana, whey, salt, rennet
    Region of Origin

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