Caciocavallo cheese fondue

This caciocavallo cheese cream can be enjoyed plain, perhaps spread on a fragrant bruschetta of homemade bread, or as an accompaniment to meat dishes.

Caciocavallo fondue is prepared with a few easy-to-find ingredients. For a good result, however, it is necessary to find a high quality caciocavallo cheese. The recipe does not present any difficulties.

Caciocavallo fondue. The ingredients

  • 250g of caciocavallo silano PDO
  • 350ml of whole milk
  • 1 Tropea red onion from PGI
  • 1 knob of butter
  • Salt to taste
  • Black pepper to taste

How to prepare Caciocavallo fondue

Dice the caciocavallo silano PDO, put it in a bowl and cover it with milk. Leave it to soften overnight.

Next, peel the red onion from Tropea PGI and chop it very finely (or blend it). Brown the onion in a knob of butter.

Pour the caciocavallo, the onion and the milk into a small saucepan and let the mixture melt in a bain-marie, stirring constantly.

As soon as the caciocavallo has melted, leave to cool, stirring occasionally. Serve the fondue au naturel or use it to dress meat dishes.