Make that every day with the way the weather has been these past few weeks. Even though the nights are rather cool, during waking hours it feels like early summer – perfect conditions for grilling and dining al fresco. Ever since the Slow Food Cheese event last month, caciocavallo impiccato (hanging cheese at the Molise food truck) has been on my mind and that’s what got me started on our own ‘cheese dangling’ experiment.
At the supermarket you can buy quartered caciocavallo which is just the amount we needed. At first I attached the cheese to a bamboo pole but quickly abandoned that idea as it wasn’t too practical. The Moth then set up his work ladder and with a few minor adjustments, the cheese could hang on its own. That left us free to grill the rest of the food and start into the wine.
I’ve discovered a kit for hosting your own caciocavallo party at home. You have to watch it (adds real meaning to the phrase “hanging around”), but I think the best way to enjoy this is at an Italian sagra like the one below. Look at those babies swing!