Cheese is a very nutritious food characterized by high quality proteins made even more digestible by the seasoning process compared to fresh cheese. Of course the amount of salt in seasoned cheeses is equally high and therefore it is advisable to consume fresh ones if a low sodium diet is necessary. In Molise we love stretched curd cheeses, “a pasta filata”, such as the famous Caciocavallo Cheese (not Provola, produced in the North of Italy!) which can be sweet, spicy, flavored and varies according to the production area, the management of the pastures which is different with regard to the fodder, the choice of animals as well as the type of seasoning of the cheese. All this contributes to determining the sensorial perception of cheese that cannot be the same. In short, each Italian region has its own cheeses. Molise awaits you.