Caciocavallo Cheese: A Southern Italian Culinary Legacy

Learn about this exquisite cheese and try it for yourself! Our skilled chefs melt Caciocavallo over a wood fire in front of your guests for an unforgettable food-theatre experience.

Embark on a culinary journey to Southern Italy, where the art of cheese-making has given rise to one of its most celebrated creations – Caciocavallo cheese. This pear-shaped cheese, meticulously crafted by hand, weighs between 3 and 5 kilograms and matures in dry cellars for three to six months. Chapa Catering introduces you to the world of Caciocavallo, a cheese that not only tantalises your taste buds but also offers a captivating food-theatre experience.

The Origins of Caciocavallo Cheese

The roots of Caciocavallo cheese can be traced back to ancient Greece and Rome, showcasing a rich and historical connection with Southern Italy. Believed to have originated during a time when the cheese was crafted from horse milk (hence the name “cavallo” meaning “horse”), nomadic communities consumed it as they relied on the milk of their working animals. Another theory suggests that  the intricate cheese-making process involved transporting the natural substance in goatskins on horseback, resulting in the transformation of the milk into the exceptional Caciocavallo cheese we savour today.

Cacicavallo Impiccato – The Hanging Technique

An iconic tradition associated with Caciocavallo is the hanging technique. It is believed that shepherds initially hung the cheese during migrations to keep it away from animals. The heat of the bivouac fire, reaching the outer layer, inadvertently led to the discovery of melting the cheese. However, some argue that the cheese was too valuable to waste over the fire. Simone Pizza, a Caciocavallo enthusiast, played a key role in popularising the hanging technique in Campania during the early 2000s. Today, the hanging of Caciocavallo has become a symbol of culinary innovation, transcending traditional shepherds’ practices.

How to eat this delectable cheese

In the past, the classic way of enjoying Caciocavallo involved simple pairings with olives, cured meats, and freshly baked bread. Today, however, chefs and foodie’s have embraced the versatility of Caciocavallo, incorporating it into a variety of modern dishes.

Chapa Catering takes the experience to the next level, offering a contemporary twist by melting the cheese in front of guests and serving it on wood-fired bread topped with truffle oil or freshly shaved truffles (Jun-Aug). This transforms the dining experience into a captivating food-theatre spectacle.

Beyond the realm of Chapa Catering, Caciocavallo has found its way onto the menus of discerning restaurants globally. Chefs are exploring creative ways to showcase the cheese, whether it’s melted over pasta, incorporated into gourmet sandwiches, or featured in unique appetisers. The cheese’s distinctive taste and texture make it a standout ingredient in both traditional and avant-garde culinary creations.

Chapa Catering’s Food-Theatre Experience:

Chapa Catering elevates the Caciocavallo experience by offering a unique food-theatre presentation. Witness skilled chefs step out of the kitchen to melt this exquisite cheese in front of guests, serving it on wood-fired bread topped with truffle oil or freshly shaved truffles (Jun-Aug). Immerse yourself in the rich history, regional diversity, and tantalising flavours of the Caciocavallo Impiccato as Chapa Catering brings this show-stopping culinary delight to your table.