With its characteristic pear shape and its unique flavor, caciocavallo is the king of the typical cuisine in Molise.

Caciocavallo is a cheese made from cow’s milk typical of southern Italy. It has a characteristic pear shape, with a length of about twenty centimeters and a weight that generally varies from 1 to 3 kilos.
What makes Molise caciocavallo so special? The shape is the usual, but the flavor is unique and unmistakable, given by the healthiness of the Molise pastures, the excellence of the raw materials and the renowned cheese-making tradition. It reaches the peak of taste with the maturing process, which ranges from a minimum of 3 months to over a year, often in natural caves.

You can eat it naturally, accompanied by excellent Molise bread (and by a glass of Molise red wine) or grilled or roasted. Traditional Agri-Food Product, Molise caciocavallo has ancient origins linked to the transhumance of shepherds.
The best known is that of Agnone, in the upper Molise, but it is produced in many dairies in the region.

Brunella Muttillo