Have you already tasted the Caciocavallo Impiccato (Hanged Caciocavallo cheese)? Here is a mini guide on how to prepare it

What is Caciocavallo Impiccato (Hanged Caciocavallo cheese)?

More than a recipe, the Caciocavallo Impiccato (hanged Caciocavallo cheese) is an ancient rite of transhumants. It comes from the typical ball-shaped cheese that is hooked through a noose to a wooden structure that keeps it suspended over the burning embers.

In this way the cheese will slowly reach the melting temperature, therefore the right time to take the melted part and spread it on a fragrant slice of bread and eat it quickly, before it solidifies again.

In which areas is it characteristic?

The “rite” of the Caciocavallo impiccato is said to have originated in Irpinia, but then spread to various regions of southern Italy, such as the northern part of Basilicata and Puglia and also widespread in Upper Molise.

Which seasoning to choose?

This depends a lot on personal tastes. A young aged caciocavallo will have a lighter and less spicy taste. One with a long maturation will have a much stronger flavor (also for flavor) and the spiciness could be more pronounced.

How do you prepare it?

First of all it is necessary to prepare the embers and mount a simple wooden structure on it that will be used to tie a rope to which the Caciocavallo will be hung. The noose must be tied tightly to the smaller head of the Caciocavallo so that the “ball” is facing down towards the embers. The advice is to keep the temperature of the embers constant so that the melting of the cheese is slow and uniform.

When the Caciocavallo begins to melt and spin, remove it from above the embers and, being careful not to burn yourself, with the help of a knife remove the soft part and spread it on the slice of bread.

In these photos made by Roberto De Ficis, the rite of caciocavallo Impiccato in Matese Lake area, between Molise e Campania.