On the hills of the Sorrento Peninsula, time seems to have stood still in the art of stretched curd cheese. Caciocavallo di Vico Equense isn't just a cheese, but a tale of ancient customs: its name still evokes the image of shepherds who, thanks to the characteristic double-pointed binding, transported the cheeses in pairs, "straddling" the backs of animals or wooden poles.


 Beneath its thin rind lies an ivory-white paste, which turns yellow as the months pass. On the palate, it has a creamy, enveloping texture; a vibrant flavor that evolves with aging, transitioning from the delicate sweetness of fresh milk to bold, pleasantly spicy notes.


 1. Purity: On the Cutting Board
 To appreciate the nuances of stretched curd, serve it at room temperature (remove it from the refrigerator at least an hour beforehand).

 
 Sweet Caciocavallo (young): Serve with sulla or acacia honey and dried fruit (walnuts or almonds). It pairs beautifully with slices of pear or Annurca apple from Campania.
 
 Aged Caciocavallo (spicy): Calls for strong contrasts. Try it with fig or red onion jam. The warmth of the aged cheese cleanses the palate and calls for a glass of full-bodied red wine (like Aglianico or Taurasi).

 2. The Classic: "Mbuttito" or Piastrato
 Its stretched curd core makes it perfect for cooking, as it melts without becoming too liquid.

 
 Grilled: Cut it into thick slices (about 1.5 cm) and sear it on a hot griddle for a few seconds per side. A golden crust should form on the outside, while the center should remain soft.
 
 In carrozza: Use it as an alternative to mozzarella for a tastier version of "mozzarella in carrozza".

 3. Local Pairing: Bread and Side Dishes
 Vico Equense calls upon the flavors of the territory:

 
 With Friarielli: The bold flavor of caciocavallo (especially semi-mature) perfectly balances the bitterness of friarielli sautéed with garlic and chili pepper.
 
 In the "Cuoppo": Cut into cubes, breaded and fried, it is an irresistible temptation.

 4. Gourmet First Course
 Grate aged caciocavallo cheese over pasta with potatoes and provola (for an extra kick) or use it to stir into a porcini mushroom risotto. Its savory flavor will perfectly replace Parmesan, lending a more rustic, Campanian touch.
 Chef's tip: Try the typical local pairing: a slice of toasted pane cafone (a kind of bread made with caciocavallo cheese), a slice of melted caciocavallo cheese, and a drizzle of chestnut honey. The balance between the sweetness, the bitterness of the honey, and the saltiness of the cheese is pure poetry.