CACIOCAVALLO from AGNONE

A traditional product from Molise (Legislative Decree no. 173/1996)

Caciocavallo is a semi-hard cheese made of phyllo dough, characterised by a classic spherical shape topped by a tiny head around which you wrap the rope that keeps hanging, in pairs, the cheese/shapes produced (cheese – on horseback – a pole, according to the etymology).

Caciocavallo from Agnone is a PAT (Traditional Food Product), established by D.M. 350 of 1999 with the Atlas of traditional food products preparation of Foodstuffs of the Molise Region. The Pat are the products on which the Italian regional culinary tradition is based.

This cheese is the “king” of seasoned production of Di Nucci Dairy, award-winning with major national and international awards, not least the Italian Cheese Award for Best Italian seasoned cheese, formerly Best Italian Cheese in the World Cheese Award (Birmingham , 2013).

Caciocavallo of Agnone is obtained from raw cow’s milk spinning, daily collected from local farms, part of the company’s supply chain. The fresh milk is then heated and added of whey, rennet subsequently: you get the clot, which reduced into pieces of small size, is mixed with water at 90 ° to form a dense and homogeneous mixture. In the spinning bucket the dairymen ensure the spinning of the forms starting from this dough, continuously modified and reduced into spherical shapes weighing about 2 kg each.

Caciocavallo cheese can be tasted in different seasoning: semi-hard, with a clear split, with a soft and warm structure with a sweet taste. The more mature specimens, even after one year, have a darker crust, covered with noble rot. The inside part is compact, and draws to taste all the grassy notes typical of  “Alto Molisani” pastures.