Fresh Caciocavallo with Truffle of Agnone | Molise.Store
    Fresh Caciocavallo with Truffle of Agnone | Molise.Store
    Fresh Caciocavallo with Truffle of Agnone | Molise.Store Fresh Caciocavallo with Truffle of Agnone | Molise.Store

    Fresh Caciocavallo with Truffle of Agnone

    | Shipped in 1 - 3 days
    Ingredients:Raw cow's milk of 100 lto molisana,
    whey, salt, rennet, truffle
    Weight:Whole 800 g approx.
    Sizes:Whole 800 g about, half 400 g about
    Maturing period:Up to 3 months
    Storage conditions:Store in the fridge between 2C° and 4°C
    To be consumed within6 Months
    Format: Half : about 600 g

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    Agnone Truffle Caciocavallo is a pasta filata cheese produced by the dairy from raw cow's milk with added

    "brecciolino" of black truffle.

    It is oval in shape with head, hard and thin rind of a straw-yellow color.

    The paste is compact and homogeneous; the flavor is sweet and delicate.

    Truffle Caciocavallo is of the "Fresco" type and is one of the most purchased pasta filata cheeses from Molise.

    It is a much appreciated gift!


    Let's see what a pasta filata cheese is.

    The technique that gives birth to pasta filata cheese originates in southern Italy. It is an artisanal and totally manual process that

    allows the passage of milk from a liquid to a solid, yet stringy and malleable state, from which the different forms of


    The pasta filata can subsequently be processed by hand and:

    Braided or agglomerated (to become "caciocavallo")

    Mozzata (from here "mozzarella")

    Stracciata (from "ragged")

    Scamozzata (hence "scamorza")


    What is hanging caciocavallo?

    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.

    Storage and tasting tips:

    Storing cheese 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 in a vacuum.

    Consume it within the expiration dates indicated for the various types of cheese; The product in the vacuum should preferably be consumed within 60 days.

    To fully enjoy its flavor and fully reveal its organoleptic characteristics, an hour before consumption,

    the Agnone truffle caciocavallo cheese must be removed from the refrigerator, unwrapped and allowed to oxygenate.

    Try it while enjoying good wine AE Tintilia

    Product subject to Weight Drop.

    Ingredients:Raw cow's milk from 100 lto molisana,
    whey, salt, rennet, truffle
    Weight:Whole 1.2 kg approx.
    Sizes:Whole about 1.2 kg, half about 600 g
    Maturing Period:Up to 3 months
    Storage method: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 257
    kj 1070
    Fat18,0 g
    -of which saturated fatty acids11,2 g
    Carbohydrates0,6 g
    -of which Sugars0,6 g
    Protein23,2 g
    Salt1,0 g

    Data sheet

    Raw cow's milk of 100 % productionlto molisana, whey, salt, rennet, truffle
    Region of Origin

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