Caciocavallo is a semi-hard cheese made from raw cow's milk, with an oval shape and a hard, thin, straw-yellow rind. Internally the compact and homogeneous paste has a sweet and delicate taste when fresh, while with the prolongation of the seasoning presents sparse holes and flaking such as to make the smell intense and the taste more decided and spicy.
Our types of seasoning of Caciocavallo di Agnone that can be used are: "il Fresco" (seasoning up to 3 months) with a sweet and delicate taste and a compact and homogeneous paste, "Semi-mature" (seasoning from 4 to 8 months) with a stronger aromatic intensity and with a sparse eye formation inside the paste, "the Seasoned", (seasoning over 1 year) refined from one to two years, with a certainly stronger and spicy taste and with marked eye formation and flaking in the paste.
Preservation and tasting suggestions: Keeping the cheese at the right temperature is essential to keep its organoleptic characteristics intact and to appreciate the quality of the product. Fresh cheeses should be kept in the fridge at 2 / 4 °C, while mature and semi-mature cheeses should be kept at temperatures between 8 / 10 °C.
Keep it in the fridge in a vacuum.
Consume within the indicated expiry dates.
In order to fully enjoy its flavour and reveal all its organoleptic characteristics, the cheese must be removed from the fridge one hour before consumption, unwrapped and left to breathe.
Product subject to weight loss.
Raw cow's milk of production 100 lto molisana, whey, salt, rennet
Whole 1.6 Kg approx.
Whole 1.6 kg approx., half 800 g approx., clove 400 g approx.
From 3 to 8 months
Store in the fridge between 2C° E 4°C
To be consumed within
Nutritional Table Average values for 100 g of product
Kcal 369 kj 1535
-of which saturated fatty acids
of which Sugars
Raw cow's milk of 100 % productionMolise milk, whey, salt, rennet
Region of Origin
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