Caciocavallo di Agnone is an Italian cheese made from cow's milk and produced in Molise
Production area: Molise, Upper Molise Region, especially in the municipalities of Agnone (IS), Capracotta (IS), Vastogirardi (IS).
Product characteristics: Height 18-28 cm, Diameter 16-22 cm, weighing 1.5 to 3 kg, large shape, fine pear mass, light brown in color, variegated with mold if ripe.
It is a firm cheese with some watery cracks, its smell is strong and its flavor is sweet, smooth, when fresh and with time it becomes more and more intense and spicy.
Process technology: The raw materials are: local cow's milk (which mostly graze in the field and are fed with integrated feed with forage), rennet and salt.
The elaboration of this product is based on an ancient traditional and natural practice of cow's milk. Milk, with naturally added buttermilk, coagulates at a temperature of 36-38 ° C.