Agnone Caciocavallo
Italy,
Molise
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The milk is heated to a temperature of 37°C and inoculated with a paste of lambs or kids rennet, according to the degree of piquancy desired. Coagulation takes about 50 minutes. The resulting soft curd is cut into rough lumps and the whey is partially extracted. The curd is then milled into tiny granules and left to ripen in warm whey (45-50°C) for several hours. Next, it is extracted from the remaining whey, cut into slices, and placed in water heated to a temperature of 80°C, where the stretching process begins. When the now firm curd has become sufficiently elastic to be modelled into a large pear shape, it is immersed in a brine bath for a period that can vary from 12-20 hours. The cheeses are then tied together in pairs and put in a cool, well-aired room to mature for approximately 20 days. This is the first step in the ageing process, which traditionally takes place in caves at a constant temperature, and lasts anywhere from three months to a year.
Rennet: paste, lambs or kids
Outer rind: smooth, thin, hard, light brown in colour
Body: solid, occasional cracks, straw-coloured varying in intensity
Top and bottom: curved, 16-22 cm in diameter
Height/weight: 18-28 cm / 1.5-3 kg
Territory of origin:
The entire region, notably Upper Molise (province of Isernia)
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