This section is dedicated to Caciocavallo di Agnone P.A.T.. Caciocavallo is a stretched curd cheese produced in all of the Southern regions of Italy. Its long story related to Transhumance makes Caciocavallo the king of the cheese production of the South of Italy. The Caseificio Di Nucci produces Caciocavallo di Agnone according to an ancient technique using only local raw cow's milk. The Ministry of Agriculture and Tourism included Caciocavallo di Agnone and Stracciata in the list of Traditional Agricultural Products (P.A.T., Prodotto Agroalimentare Tradizionale). This is a list of the variety of food produced in all regions of Italy following ancient, traditional methods.
The Caciocavallo di Agnone produced by the Caseificio Di Nucci is available in three different stages of maturing:
• Mild Caciocavallo di Agnone (up to three months maturing), the light-coloured rind, soft paste and rich taste make this cheese perfect for every meal;
• Mature Caciocavallo di Agnone (4-8 months), elegantly robust, this Caciocavallo is loved by those who search for a full-flavored cheese.
• Reserve Caciocavallo di Agnone (over 12 months), Reserve Caciocavallo is matured for more than one year in a cellar made with Rapillo stone, the typical stone of the Agnone area. Gourmands have no doubts: the complex taste of this Caciocavallo is simply unforgettable.
Our Reserve Caciocavallo di Agnone was awarded the Supergold medal and declared Best Italian Cheese at the World Cheese Awards 2013 in Birmingham (UK). It was also officially included in the list of the 54 best cheeses in the world.
In 2014, our Reserve Caciocavallo di Agnone was awarded the Silver medal at the World Cheese Awards 2014 in Birmingham (UK) and at the 21th edition of the Premio Roma 2014 (Chamber of Commerce of Rome and Union of Chambers).
• Mild Caciocavallo di Agnone (up to three months maturing), the light-coloured rind, soft paste and rich taste make this cheese perfect for every meal;
• Mature Caciocavallo di Agnone (4-8 months), elegantly robust, this Caciocavallo is loved by those who search for a full-flavored cheese.
• Reserve Caciocavallo di Agnone (over 12 months), Reserve Caciocavallo is matured for more than one year in a cellar made with Rapillo stone, the typical stone of the Agnone area. Gourmands have no doubts: the complex taste of this Caciocavallo is simply unforgettable.
Our Reserve Caciocavallo di Agnone was awarded the Supergold medal and declared Best Italian Cheese at the World Cheese Awards 2013 in Birmingham (UK). It was also officially included in the list of the 54 best cheeses in the world.
In 2014, our Reserve Caciocavallo di Agnone was awarded the Silver medal at the World Cheese Awards 2014 in Birmingham (UK) and at the 21th edition of the Premio Roma 2014 (Chamber of Commerce of Rome and Union of Chambers).
Choose from our "Caciocavallo di Agnone P.A.T."
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Mild Caciocavallo di Agnone
€9,50 – €36,50 -
Mature Caciocavallo di Agnone
€11,50 – €45,00 -
Reserve Caciocavallo di Agnone
€12,60 – €47,50
