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Caciocavallo Molisano


Caciocavallo Molise is another fruit of the generous production in Southern Italy.

A distinctive feature is essential and its texture by hand, which allows to obtain the ideal softness (the machinery to reverse damage products rather “gummy”).


Organoleptic characteristics
Aspect: yellow paste compact, elastic, with little holes
Taste: intense, characteristic, strong and spicy if mature
Serving suggestions: Red or white wines, lagers. Red tomato jam, jam, spicy green tomato. Bread "slipper"
Technical characteristics
Milk: whole raw
Production method: artisanal
Paste: stretched
Salting: in brine
Ripening: 15 days minimum
Production period: all over the year
Fats: 38% MGSS
Weight: Kg 1,5 / Kg 2
Size: diameter 10-15 cm
Producers: Farmers in Molise region