Caciocavallo Impiccato (hanged)

The origins of the ‘caciocavallo impiccato’ go back to peasant customs of the past. The hanging caciocavallo is an ancient tradition practised in various areas of southern Italy. For example in Irpinia, Basilicata and the province of Foggia. Gradually, this way of eating caciocavallo cheese has conquered the whole country because of its irresistible delicacy.

The hanging technique is said to have been discovered by chance by shepherds. To keep animals away, they hung the caciocavallo from tree branches.

One night, the heat of the fire lit too close to the caciocavallo would melt the cheese. The shepherds would taste the melted cheese and price it highly. From that moment, the custom of the hanging caciocavallo was born. A custom that remained a secret recipe of the shepherds for years until someone started offering the hanging caciocavallo during festivals.

Ingredients
  • Caciocavallo q.s.
  • Wood-fired bread q.s.
Directions

Caciocavallo is a cheese with a robust flavour and the perfect texture to be enjoyed in a special way: melting and creamy, ideal to accompany a warm bruschetta.

To start, the caciocavallo cheese must be hung from the string or metal chain, keeping a distance of about 10 centimetres from the fire. This step is crucial to allow the cheese to heat up evenly without burning.

Once correctly positioned, it is advisable to remove the lower rind of the caciocavallo. This small gesture facilitates the melting of the cheese, making the subsequent preparation easier.

When the caciocavallo begins to melt, it is time to act quickly but carefully. With a knife, spread the melted part of the caciocavallo on the previously toasted slice of bread.

The bruschetta thus prepared should be enjoyed immediately, while it is still warm and the cheese is melted and stringy. This is the moment when the full flavour of the caciocavallo is fully released, creating an unforgettable taste experience.

As the caciocavallo cheese is consumed, it is important to adjust its height relative to the fire. To maintain the optimum distance of 10 centimetres at all times, the cheese must be gradually lowered.

Loading...