Caciocavallo dolce – ‘cheese on horse-back is a typical cow’s milk cheese from southern Italy, a type of stretched-cured cheese ( like mozzarella ) which helps preserve the cheese for longer. We selected our Cacciocavallo from artisan cheese makers based in Molise. Similar to mozzarella, this cheese works well when melted, and becomes slightly stringy when done so.
Caciocavallo is firm, mild in flavour and smooth in texture. Versatile in many type of cooking, a firm favourite for slicing (like an apple) for panini, incredible grilled or melted in baking.
200g, or whole cheese.
This is a recipe that will turn a simple dinner into something very delicious.
Using Cacciocavallo, ‘cheese on horse-back is a typical cow’s milk cheese from southern Italy, a type of stretched-cured cheese ( like mozzarella )
You need very few ingredients, and it’s very fast to prepare.
• 200 g caciocavallo cheese, semistagionato, slices of about 1 cm thick
• extra virgin olive oil
• white wine vinegar
• 2 anchovies, salt cured (or 4 fillets if kept in olive oil)
• dried oregano
• 1 clove of garlic
• some flour