Caciocavallo di Agnone

Caciocavallo di Agnone is a stretched-curd cheese aged to perfection, produced in the Alto Molise region with raw cow's milk. The name comes from a centuries-old tradition of hanging the cheese wheels "a cavallo" (straddling) wooden poles during the aging process.

Agnone, known as the "Athens of Sannio", boasts a millennia-old cheesemaking heritage. Caciocavallo is crafted by hand: the curds are stretched in boiling water and molded into its characteristic pear shape with a small knob on top. Aging in cool cellars lasts from 3 months to over a year.

When young, it's sweet and soft; when aged, it becomes peppery and crumbly, perfect for grating. It's also wonderful on a hot griddle, where it melts and creates a delightfully crispy crust.