Caciocavallo of Agnone semi-seasoned | Molise.Store
    Caciocavallo of Agnone semi-seasoned | Molise.Store
    Caciocavallo of Agnone semi-seasoned | Molise.Store Caciocavallo of Agnone semi-seasoned | Molise.Store

    Caciocavallo semi-seasoned of Agnone

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    The semi-seasoned Caciocavallo di Agnone is a semi-hard cheese typical of Molise with pasta filata produced with cow's milk.

    The inner paste has a sweet and delicate taste.

    Format: Clove : about 500 g

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    Caciocavallo di Agnone semi-hard cheese

    Caciocavallo is a semi-hard cheese made from raw cow's milk, oval-shaped with a head having a hard, thin, straw-yellow rind. Internally, the compact and homogeneous paste has a mild and delicate flavor when fresh, while as it matures it has sparse holes and flaking such that it has an intense odor and a stronger, spicier taste.

    Our types of seasoning of the caciocavallo Agnone's usable are:

    "the Fresh" (aged up to 3 months) with a mild and delicate taste with a compact and homogeneous paste,

    "the Semi-Matured" (ripening from 4 to 8 months) with a stronger aromatic intensity and sparse eyes inside the paste,

    "lo 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.

    Storage and tasting advice

    Storing semi-matured 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.

    Store it in the refrigerator in a vacuum.

    Consume it within the indicated expiration dates.

    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.


    What is Caciocavallo impiccato?

    It is a cooking technique for 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.

    Product subject to Weight Drop.

    Ingredients:Raw cow's milk from 100 lto molisana, whey, salt, rennet
    Weight:Whole 2 kg approx.
    Sizes:Whole about 2 kg, half about 1 kg, clove about 500 g
    Maturing period:3 to 8 months
    Storage Methods:Store in the refrigerator between 2C° AND 4°C
    To be consumed within:6 Months

    Nutritional Table
    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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