The Hung Cheese
Recipe

The Hung Cheese

5.0
buffalo mozzarella with dried tomatoes, orange and fennel
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Ingredients

 
natural wood
4
braided buffalo mozzarella (each approx. 100 g)
 
hemp twine
80 g
dried tomatoes
 
lukewarm water
2
oranges
2
heads of fennel with fronds
 
olive oil
 
salt
 
black pepper

Ingredient Tips

hot tip
If you wrap the grate in damp newspaper after barbecuing, it is easier to clean. After a few hours any incrustations can be easily removed with a sponge.

Directions

1
Bind together the mozzarella braids with the hemp twine and hang in the smoker. Smoke at 130 degrees around 15 minutes.
2
Meanwhile fillet the oranges and collect the juice (fillet over a bowl for this).
3
Remove the fronds from the fennel and put aside. Slice the fennel thinly and add to the orange juice. Season with olive oil, salt and pepper to taste. Add a little sugar if the juice is too sour.
4
Cut the dried tomatoes into small chunks and add. Allow to seep for around 30 minutes.
5
Remove the hemp twine from the warm, smoked buffalo mozzarella and pull apart on a plate with two forks. Top with the fennel-orange-dried tomato salad. Arrange the fennel fronds decoratively next to it, add a little black pepper – enjoy!  
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