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Smoked Caciocavallo of Agnone

Smoked Caciocavallo of Agnone

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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.

Format: Small: 1.3 kg

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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.
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

EnergyKcal 379
kj 1572
Fat31,0 g
-of which saturated fatty acids19,5 g
Carbohydrates0,5 g
-of which Sugars0,5 g
Protein24,5 g
Salt1 g

Data sheet

Region of Origin

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