Caseificio Di Nucci

The dairy was founded in Agnone in the early 1950s by Antonio Di Nucci and is now run by the family's third generation. Here Caciocavallo di Agnone is made, a traditional stretched-curd cheese still hand-worked with raw milk, rennet, whey starter and salt, offered in three ages: mild up to three months, aged four to eight months, and riserva beyond twelve months, the latter matured in a cellar carved into the local rapillo stone. The Caciocavallo di Agnone riserva won the Supergold medal at the 2013 World Cheese Awards in Birmingham, ranking among the world's 54 best cheeses. Guided tours of the dairy end with a tasting of the different ages.