Grilled caciocavallo: how to make it golden outside and stringy inside

Grilled caciocavallo is one of those dishes that seem too simple to be this good: a golden, crunchy crust outside, a soft, stringy heart inside. It takes 5 minutes and brings all the flavour of stretched-curd cheese to the table.

Ingredients (for 2)

• 300 g Caciocavallo Moscione, ideally aged a few days
• Dried oregano
• Black pepper or chilli (optional)
• A drizzle of extra virgin olive oil (optional)
• Rustic bread to serve

Method

1. Cut the caciocavallo into slices about 1–1.5 cm thick. Too thin and they melt; too thick and they stay cold in the middle.
2. Heat the griddle or a non-stick pan well, without oil, for a few minutes. It must be very hot.
3. Lay the slices down and don’t touch them for 1–2 minutes, until a golden crust forms underneath and comes away by itself.
4. Turn with a spatula and cook the other side for another minute.
5. Serve immediately with a sprinkle of oregano, a grind of pepper and, if you like, a drizzle of raw olive oil.

Tips for getting it right

• The cheese should be fridge-cold: that way the crust forms before the centre melts completely.
• No oil in the pan: caciocavallo releases its own fat and browns by itself.
• Unsmoked or smoked? Unsmoked is sweeter and more delicate; smoked has a bolder taste and goes beautifully with grilled vegetables.

What to serve it with

With grilled aubergines and courgettes, with sautéed friarielli or simply with a slice of toasted bread. For a starter, cut it into cubes and serve it hot on cocktail sticks.

If you like cooked cheese, also try the “hanged” provoloncino over the embers.

Discover our Caciocavallo Moscione