https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Caciocavallo_di_Agnone_cheeseCaciocavallo di Agnone cheese - Revision history2026-04-28T05:49:09ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Caciocavallo_di_Agnone_cheese&diff=107089&oldid=prevChef: Text replace - "</div>
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[[Image:Caciocavallo di Agnone cheese.jpg|300px|thumb|right|Caciocavallo di Agnone cheese]] <br />
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Caciocavallo di Agnone is a cows’ [[milk]] [[cheese]] from the mountain village of Agnone (Isernia). <br />
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The [[cheese]], which is kneaded and shaped by hand, is tied in pairs and hung over a rod in a cool atmosphere where it is dried and seasoned. The italian name caciocavallo means ''cheese-horse'' due to its particular shape. In fact, its final shape is a lower large sphere united to an smaller upper sphere, vaguely resembling, on the whole, to a horse. It can be eaten fresh, but when matured is becomes strong and aromatic.<br />
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The traditional method of eating this [[cheese]] is sliced raw with homemade bread. It is excellent with sausages or salame. Another possibility is to grill slices of it, and again accompanying them with homemade bread. It is also used to make Zuppa alla Santé, of which caciocavallo is a fundamental ingredient, or to make Zuppa alla Frosolonese.<br />
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[[Category:Ingredients]]<br />
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