Caseificio Di Pasquo Srl

In Agnone, in upper Molise, Caseificio Di Pasquo processes over twenty-five thousand liters of Italian cow's milk daily, transforming it into `Caciocavallo Silano DOP`, the stretched-curd cheese that encapsulates the region's cheesemaking heritage. The company measures its journey in three generations: from the small artisanal laboratory opened by grandfather Ciccillo in 1956 to today's efficient plant, the craft has changed in tools but not in intent. The `caciocavallo`, with its characteristic oval shape, is produced fresh or with different aging periods, and originates from milk collected in the fifty-two municipalities of the `DOP` area. Each batch carries controlled precision and a clear regional identity, that of a cheese belonging as much to the pasture as to the hand that stretches it. Those passing through Agnone can visit the dairy to closely follow the stretching process and taste the different maturations where milk becomes cheese.

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