Caciocavallo di Agerola is a seasoned artisan cheese, with stretched curd, with the aid of rennet and salt, produced in Campania with a portion of raw cow's milk, particularly fatty. It owes its particular name to the ancient custom of placing it to dry in pairs, tied together with a string of string "straddling" sticks. 

Excellent table cheese, it can be enjoyed naturally, grilled or breaded in slices.