Stracciata di Agnone

Stracciata di Agnone is a fresh, stretched-curd cheese from the Molise region of Italy, specifically the town of Agnone. Unlike mozzarella, its more famous cousin, stracciata is characterized by its irregular, hand-pulled strands that are loosely bundled rather than formed into a tight ball. The name derives from *stracciare* (to tear), referencing the method of tearing the curd into ribbons.

Key ingredients are simple: whole cow’s milk, rennet, and salt. The distinguishing feature of a great stracciata is its texture—soft, elastic, and so delicate that it should be eaten within hours of production. When properly made, the strands separate easily, releasing a milky, slightly tangy whey. The cheese is never brined, relying instead on the natural sweetness of the milk.

Agnone’s Caseificio di Nucci, highlighted by the food-travel series *Where The Foodies Go*, is a benchmark producer. The venue emphasizes that stracciata is a “cheese of the moment,” best enjoyed simply—drizzled with local olive oil, cracked black pepper, and perhaps a few cherry tomatoes. Regional variations are minimal, though some producers in neighboring Abruzzo make a similar cheese called *giuncata*. Stracciata is rarely exported due to its short shelf life, making a trip to Agnone essential for the authentic experience.