Caciocavallo with Fresh Grapes

, from Issue #53. September, 2015
Photography by Aaron McLean.
Caciocavallo with Fresh Grapes

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.


bunches fresh grapes
plain crisp breads or crackers (I used Alfieri Salted Lingue)


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.