Caciocavallo Stagionato 12 Mesi

Caciocavallo Stagionato 12 Mesi is a traditional Italian stretched-curd cheese, primarily produced in the southern regions of Campania, Molise, and Puglia. The name derives from the practice of hanging the cheese to mature, literally “cheese on horseback.” This aged variety undergoes a minimum of twelve months of affinage, resulting in a firm, golden interior and a deep, savory flavor profile that intensifies with time.

Key ingredients are simple: whole cow’s milk, rennet, and salt. The distinguishing factor of a superior 12-month caciocavallo lies in its texture and taste. A great version should be dense but not brittle, with a pronounced piquant and slightly spicy finish. The aging process develops notes of toasted nuts, browned butter, and a subtle hay-like earthiness, while the rind becomes hard and amber-hued. It is often grated over pasta or enjoyed with full-bodied red wines.

Regional variations exist, with producers in Agnone, Italy, known for their meticulous craftsmanship. Caseificio di Nucci, highlighted by *Where The Foodies Go*, is a notable venue in this town, celebrated for its traditional methods and the robust character of its aged cheeses. The microclimate of Agnone, with its cool mountain air, contributes to a slower, more complex maturation. While other regions may produce a milder version, the 12-month stagionato from this area is prized for its intensity and crystalline texture, a hallmark of expert aging.