This is the first of many new recipes from one of my favorite new cookbooks, The Cheesemonger’s Kitchen. This is also the first recipe I’ve ever had to order cheese online for (no one around me sells caciocavallo). You may have to do that too, if you don’t have a good Italian store by you.  It’s similar to provolone, but made with a blend of cow and sheep’s milk, and has a sharp, salty taste to it.  Fried cheese on its own is wonderful, but the way this is made, it’s even better.

Fried Caciocavallo
Lasts five lunches as a side

Ingredients

  • .25 c extra virgin olive oil
  • 3 garlic cloves, peeled
  • 1 lb Caciocavallo cheese, sliced about .75 in thick (see pic 1)
  • red wine vinegar
  • several sprigs fresh oregano
  • black pepper

Heat your olive oil over medium heat, and add the garlic cloves to the pan, frying until golden brown on each side (about one minute per side). Discard the garlic and keep it on the side. Turn the heat up to medium high, and add the cheese. Fry for about two to three minutes a side, until the edges start to gild. Once fried on both sides, splash red wine vinegar and sprinkle on the oregano sprigs and pepper.  Cook for one minute more, and remove from heat. Repeat until you’ve fried all your cheese.

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