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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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!