The smoked caciocavallo of Agerola is a stretched curd cheese of very ancient origin, very common in Southern Italy, with numerous local variations. The name of the smoked caciocavallo derives from the ancient custom of hanging the cheese, the cacio, in pairs, tied with a noose of raffia, astride wooden poles near fireplaces, to favor the formation of the external film and the subsequent maturation . The skin is thin, rather soft, the paste is stretched and can be subjected to smoking with wood fire or natural straw, the seasoning lasts from 60 days to over 12 months. 

The long seasoned product, which is carried out in suitable airy environments or in caves, acquires the characteristic spicy, sometimes very accentuated.