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The Caciocavallo of Agnone is a semi-hard cheese typical of Molise with a spun paste produced with cow's milk.
The inner paste has a sweet and delicate taste.
| Ingredients: | Raw cow's milk of 100 lto Molise, whey, salt, rennet |
| Weight: | Whole 1.8 Kg approx. |
| Sizes: | Whole 1.8 kg approx., half 900 g approx., clove 450 g approx. |
| Maturing period: | Up to 3 months |
| Storage conditions: | Store in the fridge between 2C° and 4°C |
| Best before end: | 6 Months |
Fresh Caciocavallo of Agnone
€10.10
| Shipped in 1 - 3 days
The Caciocavallo of Agnone is a semi-hard cheese typical of Molise with a spun paste produced with cow's milk.
The inner paste has a sweet and delicate taste.
| Ingredients: | Raw cow's milk of 100 lto Molise, whey, salt, rennet |
| Weight: | Whole 1.8 Kg approx. |
| Sizes: | Whole 1.8 kg approx., half 900 g approx., clove 450 g approx. |
| Maturing period: | Up to 3 months |
| Storage conditions: | Store in the fridge between 2C° and 4°C |
| Best before end: | 6 Months |
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Fresh Caciocavallo di Agnone
The origins of the caciocavallo di Agnone are ancient. Its presence is attested since the times of Magna Graecia and was linked to 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 Policies.
Our usable types of seasoning are:
"il Fresco" (aged up to 3 months) with a mild and delicate taste and a compact and homogeneous texture,
"il Semistagionato" (maturation from 4 to 8 months) with a stronger aromatic intensity and sparse eye formation within the paste,
"the Stagionato", (maturation over 1 year) aged from one to two years, with a certainly stronger and spicier taste and with marked holes and flaking in the paste.
CURIOSITY.
What is Caciocavallo impiccato?
It is a cooking technique for caciocavallo cheese. It consists of slowly melting caciocavallo cheese over burning embers and then spreading it on a slice of bread or pizza. It is one of the most striking Italian street foods. You can hang the refined truffle caciocavallo 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-mature cheeses at temperatures between 8 / 10 °C.
Once the package arrives, take the cheese out of the package in which it is packed and store it in the refrigerator wrapped in its wax paper or vacuum-packed. Consume it within the expiration dates indicated for the various types of cheese, and in the case of vacuum-packed product, consume it within 60 days maximum. 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 |
| Weight: | Whole 2.1 kg approx. |
| Sizes: | Whole about 2.1 kg, half about 1 kg, clove about 500 g |
| Maturing Period: | Up to 3 months |
| Storage Method: | Store in the refrigerator between 2C° and 4°C |
| To be consumed within: | 6 Months |
Nutritional Table Caciocavallo di Agnone Fresco
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 |
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Data sheet
- Origin
- Italy
- Ingredients
- Raw cow's milk of 100 % productionlto molisana, whey, salt, rennet
- Region of Origin
- Molise
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