The Hung Cheese

The Hung Cheese

10 mins
25 mins
2-4

Buffalo mozzarella with dried tomatoes, orange and fennel.

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

Step 1 of 5
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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