Caciocavallo Podolico alla Brace con Miele di Sulla

Basilicata

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The working recipe — the Market List, the Method, and where it lives or dies

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Origin

Basilicata, southern Italy

Description

One of Basilicata's most elemental preparations: a wheel or thick slice of Caciocavallo Podolico DOP — aged a minimum of six months, up to several years — placed directly on a wire grate over glowing oak or olive-wood embers. As the exterior caramelises and chars, the interior becomes molten. The cheese is transferred rapidly to a wooden board and served immediately with a drizzle of Sulla honey (from sulla clover, a Lucana speciality) and grilled country bread. The transformation from firm-aged cheese to flowing, stretchy interior happens in under four minutes over very hot coals; timing is everything.

III

The Thread

—Semi-hard brined cheese grilled over high heat to develop char while maintaining a distinct melting interior texture Cypriot

—High-heat cooking of aged cheese to achieve caramelised exterior and molten interior, served with contrasting sweet or acid element Greek

—Smoked aged sheep's milk cheese heated over wood fire to melt and develop charred, complex exterior crust Basque · Spanish

Flavour Context

Intense, piquant aged sheep and cow milk cheese; smoky char from oak embers; floral sweetness of sulla honey; all balanced by the char's slight bitterness.

Pillars V — VII

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