{"id":4522,"date":"2025-08-07T03:02:00","date_gmt":"2025-08-07T03:02:00","guid":{"rendered":"https:\/\/www.sutyo.com\/caciocavallo-impiccato-southern-italys-best-grilled-cheese\/"},"modified":"2025-08-07T03:02:00","modified_gmt":"2025-08-07T03:02:00","slug":"caciocavallo-impiccato-southern-italys-best-grilled-cheese","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/caciocavallo-impiccato-southern-italys-best-grilled-cheese\/","title":{"rendered":"Caciocavallo Impiccato: Southern Italy’s Best Grilled Cheese"},"content":{"rendered":"
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A closer look at the origins of \u201changed\u201d caciocavallo<\/em>\u00a0<\/p>\n

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Caciocavallo melting over the grill photo credit Kristine Jannuzzi<\/p>\n<\/figcaption><\/figure>\n

Caciocavallo is one of the most unusually shaped cheeses<\/a>. After seeing it, you may be curious to learn how it gets its distinctive shape and how it is enjoyed in Italy, as well as what it tastes like.<\/p>\n

The curvy shape of caciocavallo suspended on a rope is suggestive food porn on its own\u2014but when you hang the cheese on a chain over a fire and smear the melting, dripping, gooey bottom on toasted bread with a gleaming knife, it\u2019s next level. It’s a cheese with a devoted and eager fan base.<\/p>\n

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History of Caciocavallo Impiccato<\/h2>\n

<\/path><\/g><\/g><\/g><\/svg> View this post on Instagram <\/a><\/p>\n

A post shared by Kristine Jannuzzi (@nyccheesechick)<\/a><\/p>\n<\/blockquote>\n

The origins of caciocavallo impiccato (impiccato translates to \u201changed\u201d) go back to nomadic shepherds in Southern Italy, according to Michele Mastrangelo of Caseificio AltaMangiuria<\/a> in Campania. I first encountered caciocavallo impiccato at his stand at Formaggio In Villa, a cheese festival in Cittadella, in 2023. I was mesmerized and posted a video<\/a> on my @nyccheesechick Instagram feed that unexpectedly went viral with over 10 million views.<\/p>\n

Legend goes that shepherds would hang the cheeses over a branch during the night and light a fire to keep warm, then eat the resulting melted cheese on bread. Others say this hanging technique is a more modern invention\u2014an alternative to grilling slices of caciocavallo that gained popularity in the last 20 years. In either case, it was a delicious idea.<\/p>\n

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How to Enjoy Caciocavallo<\/h2>\n
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Serving up caciocavallo photo credit Kristine Jannuzzi<\/p>\n<\/figcaption><\/figure>\n

My cousins in Salerno bring their own caciocavallo to public barbecues in the mountains where they hang it and enjoy it with family and friends, and there are multiple summer festivals celebrating caciocavallo impiccato in Southern Italy. Mastrangelo travels to different areas with his street food preparation and offers a few variations, including topped with porcini mushrooms or truffles, with mortadella studded with pistachios, and with porchetta and mayonnaise.<\/p>\n

Look online to find a sagra or food festival dedicated to caciocavallo. There is a Sagra Arrostini e Caciocavallo Impiccato in Caserta<\/a>. There’s also an Italian company selling at-home kits and a “trolley” for use in restaurants, with an Instagram account<\/a> with over 29K followers. Not surprisingly, the feed is filled with gooey photos and videos of melting cheese and the assembling of bruschetta.<\/p>\n

Caciocavallo is available in the US, although I have not personally seen it served in this particular way here. It\u2019s one of the most famous pasta filata cheeses from Southern Italy; the name translates to \u201chorse cheese,\u201d possibly due to the way it is traditionally hung in pairs with a rope over a wooden beam as it ages, akin to a horse\u2019s saddlebags and impiccato means “hanged.”\u00a0<\/p>\n

If you can get your hands on one, Mastrangelo suggests slices of younger caciocavallo with a glass of falanghina, and of course melted on bread, perhaps drizzled with honey; older caciocavallo pairs well with cured meats and a full-bodied red wine such as aglianico. And if you stumble upon caciocavallo impiccato in Italy, I highly recommend you hang around for a taste\u2014it\u2019s an unforgettable feast for the senses.\u00a0<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

A closer look at the origins of \u201changed\u201d caciocavallo\u00a0 Caciocavallo melting over the grill photo credit Kristine Jannuzzi Caciocavallo is one of the most unusually shaped cheeses. After seeing it, you may be curious to learn how it gets its distinctive shape and how it is enjoyed in Italy, as well as what it tastes … Okumaya devam et “Caciocavallo Impiccato: Southern Italy’s Best Grilled Cheese”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-4522","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4522","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=4522"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4522\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=4522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=4522"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=4522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}