Caciocavallo Seasoned of Agnone

    Caciocavallo Seasoned of Agnone

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    Caciocavallo di 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 1,5 Kg about
    Sizes:Whole 1.5 kg approx., half 750 g approx., clove 370 g approx.
    Maturing period:More than 8 months
    Storage conditions:Store in the fridge between 2C° E 4°C
    Best before end:6 Months
    Format: Clove : 450 g about

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    The origins of Agnone's caciocavallo cheese 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 Seasoning Types 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", (aged 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.

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


    What is hanged caciocavallo?

    It is a technique for cooking caciocavallo cheese. It consists of slowly melting the caciocavallo over burning embers and then spreading it on a slice of bread or pizza. It is one of the most impressive Italian street foods. You can hang the fine caciocavallo with truffles or all the other variations.

    Storage and tasting tips

    Storing aged Caciocavallo di Agnone 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 oiled 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 |

    Product subject to Weight Drop.

    Ingredients:Raw cow's milk from 100 lto molisana, whey, salt, rennet
    Weight:Whole 1.9 kg approx.
    Sizes:Whole about 1.9 kg, half about 950 g, clove about 450 g
    Maturing period:More than 8 months
    Storage Methods: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

    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 % productionMolise milk, whey, salt, rennet
    Region of Origin

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