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1
Prepare the fire well in advance. Oak or olive-wood logs must burn down to glowing red embers with no remaining flame. Arrange the embers in an even bed. Position the wire grate 8–10 cm above the coals. Set out a wooden board, the honey, and the grilled bread before the cheese goes on — service must be immediate and everything must be in place. The grate is ready when you cannot hold your hand at grate level for more than two seconds.
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2
Score a shallow cross into the top surface of the cheese. This allows heat to penetrate and gives the honey a pool to collect in at service.
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3
Lay the cheese directly on the wire grate over the glowing embers. Rotate 90 degrees every 90 seconds. This is where the dish lives or dies: the coals must be hot enough to caramelise and lightly char the exterior while the interior turns molten and stretchy — the total window is under four minutes. If open flame is present, move the cheese aside and wait. The cheese is done when the exterior shows a dark, caramelised crust and the sides begin to bulge and slump under their own weight.
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4
Transfer the cheese immediately to the wooden board. Drizzle sulla honey over the scored surface so that it pools into the cross. Apply freshly ground black pepper directly over the honey. Serve at once with the grilled country bread. The molten interior firms within minutes; there is no recovery once it cools.