Semi-Mature Caciocavallo from Agnone

Semi-Mature Caciocavallo di Agnone

Caciocavallo is a semi-hard, stretched-curd cheese made from raw cow's milk. It is oval in shape, with a hard, thin, straw-yellow rind. The compact, smooth interior has a sweet, delicate flavor when fresh, while with further aging, it develops sparse holes and flakes, giving it an intense aroma and a more pronounced, piquant flavor.

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.

Storage and tasting tips

Storing semi-mature 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 mature and semi-mature cheeses should be stored at temperatures between 8°-10°C.

Store it in the refrigerator in a vacuum pack.

Consume by the indicated expiry dates.

To fully appreciate its flavor and reveal its organoleptic characteristics, the cheese must be removed from the refrigerator, unwrapped, and left to oxygenate an hour before eating.

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.

Nutritional Table
Average values per 100 g of product