Caciocavallo with Agnone Truffle

The Caciocavallo with truffle from Agnone is a stretched curd cheese produced by the dairy with raw cow's milk with the addition of

Black truffle "brecciolino".

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

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

Caciocavallo al tartufo is of the "Fresco" variety and is one of the most purchased stretched curd cheeses from Molise.

It's a much appreciated gift!

Storage and tasting tips:

Storing cheese at the right temperature is essential to maintain its organoleptic characteristics and appreciate the quality of the product.

Fresh cheeses should be stored in the refrigerator at 2°/4°C, while mature and semi-mature cheeses should be kept at temperatures between 8/10°C.

Once the package arrives, remove the cheese from the packaging in which it is packaged and store it in the refrigerator in a vacuum pack.

Consume within the expiration dates indicated for the various types of cheese; vacuum-packed products should preferably be consumed within 60 days.

To fully enjoy its flavour and reveal its organoleptic characteristics, one hour before being consumed,

The Agnone truffle caciocavallo must be removed from the refrigerator, unwrapped and left to oxygenate.

Try it while enjoying a good Molise wine or Molise liqueurs

Product subject to weight loss.

CURIOSITY'

Let's see what stretched curd cheese is.

The technique that creates pasta filata cheese originates in Southern Italy. It's an artisanal, entirely manual process that allows the milk to transform from a liquid state into a solid, yet stringy and malleable, state, from which the various cheeses are created.

The stretched curd can then be worked by hand and:

Braided or balled up (to become " caciocavallo ")

Mozzata (hence "mozzarella")

Torn (from "torn")

Scamozzata (hence " scamorza ")

ANOTHER 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