Mature Caciocavallo di Agnone
- Cheese code: CST
- Weight: 1,5-1,7 kg (whole)
- Maturing period: 4 <-> 8 months
- Ingredients: Raw cow milk, whey inoculum (milk), salt, rennet
- Best before: 6 months
- Vacuum packed: available
- Package weight (vacuum packed): 1,5-1,7 kg (a whole Caciocavallo): approx 750 g (half); approx 300-400 g (a quarter)
- Best before (vacuum packed): 6 months
- Keep refrigerated : temperature between +2°C and +8°C
- Not to be grilled
- Availability: all year round
- Origins of milk: Italy
- Made with raw milk
- Health Mark IT 14/060 CE
Mature Caciocavallo di Agnone P.A.T. is a Traditional Agricultural Products (P.A.T., Prodotto Agroalimentare Tradizionale).
It is a handcrafted, round-shaped, stretched curd cheese.
Features: mature Caciocavallo di Agnone has a compact, uneven textured paste, a yellow-to-brown rind, and a slightly tangy, herbaceous taste. Fine mold covers the rind during the maturing period.
Serving suggestions: remove the Mature Caciocavallo di Agnone from the paper or plastic bag. Serve it at room temperature. If you grill it, the outside becomes crunchy while the inside remains soft. Keep it refrigerated in a plastic wrap.
Best Italian cheese in the category “Mature Stretched Curd Cheeses” at the Italian Cheese Awards 2019 – Veronafiere (VR)
Best Italian cheese in the category “Mature Stretched Curd Cheeses” at the Italian Cheese Awards 2016 – Mogliano Veneto (TV)
Supergold medal and Best Italian Cheese in 2013; Silver medal in 2014 at the World Cheese Awards – Birmingham (UK)
Golden Medal – Franciacorta in Bianco – Castegnato (BS) – 2010
Silver Medal – Franciacorta in Bianco – Castegnato (BS) – 2013
SERVING SIZE (100 g)
|Energy value||388 Kcal – 1625 kJ|
|Total fat||27,4 g|
|Saturated fat||19,2 g|
|Total Carbohydrate||2,6 g|
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