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Agnone Smoked Caciocavallo is made entirely from quality-controlled cow's milk .
In this smoked variant, the traditional caciocavallo is tinged with brown and enriches its flavor through a smoking process from which it draws the classic
smoky aftertaste.
Its pungent smell and strong flavor make it perfect for tastings with a strong aromatic intensity.
Vacuum-packed.
Smoked Caciocavallo of Agnone
€25.80
| Shipped in 1 - 3 days
Agnone Smoked Caciocavallo is made entirely from quality-controlled cow's milk .
In this smoked variant, the traditional caciocavallo is tinged with brown and enriches its flavor through a smoking process from which it draws the classic
smoky aftertaste.
Its pungent smell and strong flavor make it perfect for tastings with a strong aromatic intensity.
Vacuum-packed.
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Delivery policyDelivery in 1 - 3 days
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The smokyaroma and amber color of Agnone's smoked caciocavallo cheese will win you over from the first taste.
The recipe calls for the exclusive use of highly selected, lactose-free cow's milk.
Every step of the process is carefully taken care of by our expert cheesemakers who make it by hand on a dedicated production line.
It is thanks to the smoking process, to which it is masterfully subjected, that this caciocavallo develops the typical hint of smoke that makes it so special and unique.
A thin, dark rind envelops its white paste, which takes on a pleasant shade of yellow as it matures.
Compact and elastic, this cheese has fine, irregular internal eyes that develop from the center to the rind.
You can enjoy Agnone smoked caciocavallo cheese on its own to fully appreciate its intense flavor. You can also pair it with honey and to compotes to enhance its aromatic characteristics. Also sip on a liqueur or a good Molise wine
 For a complete taste experience, we recommend letting it rest at room temperature for at least 30 minutes before savoring.
Suitable for pregnant women, celiacs and vegetarians
Naturally lactose-free
Product subject to Weight Drop.
| Ingredients: | Pasteurized cow's milk, ferments, rennet, salt and smoke |
| Weight: | Whole 2 kg approx. |
| Formats: | Whole |
| Maturing period: | 30 days to 12 months |
| Storage methods: | Store in the refrigerator between 2C° AND 4°C |
| To be consumed within: | 12 Months |
Nutritional Table
Average values per 100 g of product
| Energy | Kcal 379 kj 1572 |
| Fat | 31,0 g |
| -of which saturated fatty acids | 19,5 g |
| Carbohydrates | 0,5 g |
| -of which Sugars | 0,5 g |
| Protein | 24,5 g |
| Salt | 1 g |
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Data sheet
- Origin
- Italy
- Region of Origin
- Molise
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