Molise Cheese Please

Molise Cheese Please

I have to admit to loving cheese. Any type, any flavour. 

Molise has a huge selection of outstanding cheeses, with a wide range of flavours.

Goats, Cows, and Sheep milk are all used, as in this region they are found in abundance.

Cheese is on the menu in every restaurant, making a delicious option to meat or fish as a second course.

The main cheeses of the Molise region are 

Caciocavallo Molisano

This is the most famous and widely available cheese in Molise.The name originates from the way it is preserved. It is tied in pairs with a rope and hung  over a beam or a stick, this resembles the way it was once hung over the horse's saddles, hence being on horseback.The name means CHEESE on HORSEBACKThis would have been the way the cheese was carried traditionally to markets to be sold.It can be made out of sheep's or cow's milk.It is made into a paste, which is stretched out into lumps then hung by the strings which forms the bell shape.
The history of Caciocavallo goes back to 500 BC when Hippocrates first mentioned the cleverness of the Greeks in making it.

Cheeses similar to Caciocavallo are common all over the Balkans and Southern Italy.
Continuous exposure to humidity in the caves, or cellars where is sometimes hung and ageing develops sharp, spicy flavours in Caciocavallo. With persistent ageing, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white to a darker yellow in colour and becomes saltier. The result is a cheese with profound tasting notes and perfect accompaniment to a glass of Tintillia red wine, typical of the Molise region.

This one of the most delicious ways to eat it... Yes, I admit it is very fattening, but sometimes you have to make sacrifices!

SKILLET FRIED CHEESE

Makes 4 servings
Preparation Time: 5 minutes

3 tablespoons extra-virgin olive oil

 four equal slices

4 small ripe tomatoes, chopped or slices

Dried oregano to taste

Salt and freshly ground black pepper to taste

In a small cast-iron skillet, heat the olive oil over high heat, then add the slices of cheese, tomatoes, a sprinkling of oregano, salt, and pepper.  Cook for 2 minutes and then scrape onto a plate and serve.