Why Caciocavallo Impiccato Is a Must-Try for Cheese Lovers

Caciocavallo Impiccato, or "hanged cheese," is a traditional way of serving the famous Caciocavallo cheese that turns a simple dairy product into a delicious, melted treat. With roots in southern Italy, this method combines culinary flair with rich, gooey flavours, making it a must-try for cheese lovers.

The Origins of Caciocavallo Impiccato

Caciocavallo cheese has been made in Italy for centuries, with a history that can be traced back to ancient times. The name "Caciocavallo" means "cheese on horseback," referring to the traditional method of aging the cheese. It is tied in pairs and draped over a wooden pole, resembling a rider on a horse. This unique aging process gives the cheese a firm texture and a slightly tangy taste.

The practice of preparing Caciocavallo as "Impiccato" (which means "hanged") originated in the rural areas of southern Italy, especially in regions like Campania, Basilicata, and Puglia. In these areas, farmers would often cook outdoors, making use of an open flame to heat and melt the cheese. What started as a practical way of enjoying Caciocavallo turned into a celebrated tradition that is now a beloved part of Italian food culture.

How to Prepare Caciocavallo Impiccato

Preparing Caciocavallo Impiccato is a simple yet theatrical process that adds a rustic touch to any gathering. The cheese is tied with a rope and hung over an open flame or grill, allowing the outer layer to soften and melt. As the cheese is heated, it develops a creamy texture, while the interior remains firm and slightly elastic.

To serve, a knife is used to scrape off the melting cheese, spreading it onto slices of fresh bread or drizzling it over grilled meats and vegetables. The result is a warm, smoky, and intensely flavored cheese that melts in your mouth. The open flame gives the cheese a hint of smokiness, adding depth to its rich taste.

Caciocavallo Impiccato is more than just a way of serving cheese; it is a communal experience. It often becomes the centrepiece of outdoor gatherings, with friends and family enjoying the spectacle of the melting cheese and sharing in its rich, savory taste.

Why Caciocavallo Impiccato Is Making a Comeback

In recent years, Caciocavallo Impiccato has seen a resurgence in popularity, thanks to a growing interest in traditional and artisanal foods. Many food festivals and local events in southern Italy now feature demonstrations of this unique preparation method, delighting visitors with its flavor and flair. It has become a symbol of Italian culinary heritage, reminding people of the joy of simple ingredients prepared with love and care.

Beyond Italy, the technique of melting cheese over an open flame has caught the eye of food enthusiasts and chefs around the world. Its dramatic presentation, combined with the unbeatable taste of melted Caciocavallo, makes it a favorite for those who love to explore the rich traditions of Italian cuisine.