Cheeses

Caciocavallo di Agnone

Caciocavallo di Agnone: pear-shaped and cave-aged in the Molise highlands

In Agnone, high in the Isernia mountains, the curd is worked in water at 80 degrees and moulded into the classic pear. Brined, then hung two by two, the cheeses mature in natural caves for anywhere from three months to a year. It is a traditional agri-food product (PAT) of Molise.

• A thin, smooth, hard rind in light brown, on cheeses of 1.5 to 3 kilos
• A compact, straw-yellow paste that deepens in colour the longer it stays in the cave
• Lamb or kid rennet, chosen by the cheesemaker to set how sharp it will be

How to enjoy it. In Agnone it is a household cheese and goes into zuppa alla santè, a Christmas soup of hen broth, little meatballs and fried or toasted bread. It also suits newer dishes, such as a creamy risotto.

Production areas

Molise

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