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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”).


Caratteristiche organolettiche
Aspetto: yellow paste compact, elastic, with little holes
Sapore: intense, characteristic, strong and spicy if mature
Abbinamenti: Red or white wines, lagers. Red tomato jam, jam, spicy green tomato. Bread "slipper"
Caratteristiche tecniche
Latte: whole raw
Lavorazione: artisanal
Pasta: stretched
Salatura: in brine
Stagionatura: 15 days minimum
Produzione: all over the year
Grassi: 38% MGSS
Peso: Kg 1,5 / Kg 2
Dimensioni: diameter 10-15 cm
Produttori: Farmers in Molise region