Caciocavallo Impiccato
Molise · antipasto · serves 4 · 20 min total · easy
'Hanged caciocavallo' — the pear-shaped cheese is suspended over fire by its rope-shaped top, scraped molten onto bread. Mountain shepherds' showpiece.
Ingredients
- 500 g Caciocavallo cheese (round half-aged)
- 8 slices country bread slices, toasted
- 2 tbsp olive oil
- 1 tsp black pepper
Method
- Tie a kitchen string around the upper bulb of the caciocavallo so you can suspend it.
- Build a fire — embers, not flames. Suspend the cheese on the string above the embers (or rig over a gas burner using a metal frame).
- As the cheese softens, scrape the melted face onto toasted bread with a knife. Continue until the cheese is fully scraped, hanging like a wax candle.
- Crack pepper, drizzle olive oil. Eat immediately — it's a performance and a meal at once.