Caciocavallo Silano

Caciocavallo Silano

What it is

The name is not about horses but about hanging: the cheeses are tied in pairs and slung astride a beam, a cavallo, which is also why each one carries a small head above the string mark. The curd is stretched in hot water like mozzarella, brined, then dried for months into something that will take heat.

In the kitchen

Cut slabs a centimetre thick and lay them dry in a very hot pan, with no oil. They give up their own fat, crust, and hold their shape; any thinner and they collapse into a puddle.

Goes with

Tomato Olive oil Oregano Basil Black pepper Eggplant Semolina Chili pepper

Also used with

Spleen

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