Aged Caciocavallo from Agnone

The origins of Agnone caciocavallo are ancient.

Its presence has been documented since the times of Magna Graecia and was linked to transhumance.

Officially recognized and included in the list of traditional Italian agri-food products ( PAT ) of the Ministry of Agricultural, Food and Forestry Policies.

The types of seasoning available are:

"il Fresco" (aged up to 3 months) with a sweet and delicate flavour and a compact and homogeneous texture;

"the Semi-Stagionato" (aged from 4 to 8 months) with a more decisive aromatic intensity and with sparse holes inside the cheese;

"lo Stagionato" (aged for over 1 year) aged for one to two years, with a decidedly more decisive and spicy flavour and with marked holes and flaking in the cheese.

The aged caciocavallo di Agnone is particularly used in the preparation of a typical Agnone dish, Zuppa alla Santè.

Storage and tasting tips

Storing aged Caciocavallo di Agnone at the right temperature is essential to maintain its organoleptic characteristics and appreciate the product's quality. Fresh cheeses should be stored in the refrigerator at 2°-4°C, while aged and semi-aged cheeses should be stored at 8-10°C.

Once the package arrives, remove the cheese from its packaging and store it in the refrigerator, wrapped in waxed paper or vacuum-packed. Consume it within the indicated expiration dates for the various types of cheese, and if vacuum-packed, consume it within 60 days. To fully enjoy its flavor and reveal its full sensory characteristics, the cheese should be removed from the refrigerator, unwrapped, and allowed to air out one hour before serving.

Product subject to weight loss.

CURIOSITY'

What is Caciocavallo impiccato?

This is a cooking technique for caciocavallo. It involves slowly melting the caciocavallo over hot embers and then spreading it on a slice of bread or pizza. It's one of Italy's most evocative street foods. You can serve the refined caciocavallo with truffles or any of the other variations.

Caciocavallo from Agnone | Formaggio.it

Nutrition Facts for Fresh Agnone Caciocavallo
Average values per 100 g of product