{"id":36500,"date":"2019-03-18T07:45:17","date_gmt":"2019-03-18T11:45:17","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36500"},"modified":"2023-03-15T15:39:25","modified_gmt":"2023-03-15T19:39:25","slug":"wheys-less-traveled-caciocavallo-impiccato","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wheys-less-traveled-caciocavallo-impiccato\/","title":{"rendered":"Wheys Less Traveled: Caciocavallo Impiccato"},"content":{"rendered":"

I<\/span>magine you\u2019re strolling through a street market in southern Italy<\/a> when you smell something pleasantly familiar\u2014it\u2019s toasty and nutty, but also earthy and pungent. You follow your nose, with a suspicion that it\u2019s drawing you towards melted cheese. And you\u2019re right\u2014but when you reach the stall, it\u2019s like nothing you\u2019ve ever seen before. Strung upon a long metal arm above burning embers is <\/span>caciocavallo<\/span><\/a>\u2014a<\/span> bulbous, yellow-white cheese<\/span>\u2014<\/span>slowly <\/span>melting<\/span> <\/span>above<\/span> the <\/span>flames.<\/span> The vendor <\/span>grabs <\/span>the cheese<\/span> <\/span>and<\/span>, using a knife,<\/span> scrapes a generous heap onto a slice of bread.\u202fIt\u2019s gooey<\/span> with a<\/span> crisp<\/span>, toasted <\/span>layer<\/span>. The intense flavor is fruity, funky, and smoky all at once. You have found <\/span>caciocavallo<\/span><\/i> <\/span><\/i>impiccato<\/span><\/i>, and it\u2019s <\/span>amore.<\/span><\/i> <\/span><\/p>\n

Though the dish is now a beloved street and festival food <\/span>in<\/span> southern Italy, the origins of <\/span>caciocavallo impiccato<\/em> are distinctly pastoral. <\/span>F<\/span>or centuries, cow herders<\/span> here<\/span> <\/span>have <\/span>embarked on a<\/span>n <\/span>annual journey known as <\/span>transumanza<\/span><\/i>, <\/span><\/i>leading their livestock from lowlands to highlands for the summer grazing season. <\/span>T<\/span>here was even a tradition of<\/span> <\/span>traveling <\/span>between regions, from<\/span> Puglia to <\/span>Abruzzo<\/span><\/a> or Molise<\/a><\/span>,<\/span> <\/span>f<\/span>ollowing an ancient path known as<\/span> <\/span><\/i>tratturo<\/span><\/i>. <\/span>It\u2019s believed that <\/span>caciocavallo impiccato<\/em> was likely first devised in transit, the portable, hearty cheese conveniently held over the shepherds\u2019 nightly fires and eaten with bread.<\/span> <\/span><\/p>\n

The ultimate comfort food, this melty street snack is well worth recreating at home.\u202fYou can find <\/span>caciocavallo<\/span> in specialty cheese shops and Italian grocers,<\/span> while<\/span> <\/span>caciocavallo impiccato<\/em> kits<\/span> are<\/span> <\/span>sold<\/span> online<\/span> (<\/span>they come with an arm attachment for an outdoor grill<\/span>)<\/span>.\u202fBut for a simpler solution, try one of these DIY hacks. Just remember: No matter how you melt your <\/span>caciocavallo<\/span>, be sure to add a drizzle of honey for a tru<\/span>e<\/span> taste of southern Italy.<\/span> <\/span><\/p>\n

How to Enjoy <\/span><\/h2>\n

Grill It<\/span><\/b> <\/span><\/p>\n

To ensure your ca<\/span>c<\/span>iocavallo gets that beautiful smoky, charred flavor, find a curved piece of metal\u2014I\u2019ve had luck with a crowbar\u2014and some kitchen twine. Simply wedge the metal between the grates of your grill, and use the twine to <\/span>hang the cheese<\/span> <\/span>about 12 inches above the flames.<\/span>  (The small bulb at the top of the <\/span>caciocavallo<\/span> makes it easy to hang.)  You\u2019ll know the cheese is ready when it starts to<\/span> ooze slightly <\/span>from the bottom. <\/span>In a single motion, use a knife to s<\/span>crape <\/span>a layer of<\/span> melted cheese <\/span>o<\/span>nto bread or potatoes, <\/span>then<\/span> <\/span>re-hang the<\/span> <\/span>unmelted<\/span> portion<\/span>.  <\/span> <\/span><\/p>\n

 <\/span>\u2026 <\/span>Or Try a <\/span><\/b>Terrina<\/span><\/i><\/b> <\/span><\/p>\n

If you don\u2019t have a grill (or a crowbar), there\u2019s another solution\u2014it\u2019s a bit less dramatic, but just as delicious. <\/span>Caciocavallo<\/span><\/i> in <\/span><\/i>terrina<\/span><\/i> is a simple and quick oven-baked method of eating melted <\/span>caciocavallo<\/span>.\u202f<\/span>T<\/span>he c<\/span>heese<\/span> is sliced or chopped before being placed in an earthenware bowl<\/span> and topped<\/span> with tomatoes, salami, or even <\/span>eggplant.<\/span> Bake it at 350<\/span>\u00b0F<\/span> to 375<\/span>\u00b0F <\/span>for about 10 minutes, or until the cheese is bubbling and slightly browned\u202fon top<\/span>, t<\/span>hen spoon it over <\/span>bread or potatoes.<\/span> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

A visit to a street market in southern Italy might yield a glimpse of caciocavallo impiccato. This cheese is melted over embers and then scraped over a slice of bread. <\/p>\n","protected":false},"author":99,"featured_media":36501,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[34134],"tags":[1750,10793,10795,1187,985,10794,10792,960,10791,909],"coauthors":[10770],"class_list":["post-36500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wheys-less-traveled","tag-caciocavallo","tag-caciocavallo-impiccato","tag-in-terrina","tag-italian-cheese","tag-italy","tag-molise","tag-southern-italy","tag-travel","tag-wheys","tag-wheys-less-traveled"],"acf":[],"yoast_head":"\nMeet Caciocavallo Impiccato, Italy's Gooey, Melted Cheese<\/title>\n<meta name=\"description\" content=\"A visit to a street market in southern Italy might yield a glimpse of caciocavallo impiccato. 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