A spectacular cheese with accompaniments makes a perfect shared plate. There is a wonderful range of Italian cheeses available in New Zealand – both locally made and imported. Here, I’ve used cheeses from artisan cheesemaker Il Casaro. We have shown whole cheeses, but obviously you can also buy smaller pieces to suit.
INGREDIENTS
Caciovavallo
bunches fresh grapes
plain crisp breads or crackers (I used Alfieri Salted Lingue)
METHOD
Pantry note: Caciocavallo originates from Southern Italy. The name derives from its literal meaning “cheese on horseback”, referring to the way in which it is hung over a beam to dry. This stretched curd cheese is ripened for a minimum of 15 days and varies from semi-soft to semi-hard.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.