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.
INGREDIENTS
Cacioricotta
dried muscatels
METHOD
Pantry note: Cacioricotta hails from Salento in Puglia. Made with cow’s milk it has a light, sharp flavour.
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