Have you ever heard of a cheese called "Cachocavallo"? (If you know it, you must be quite a cheese connoisseur!) It is an Italian cheese made from raw cow's milk using a process similar to mozzarella. It has a unique bagged, drawstring-like shape.

Cachocavallo Ciccoro

Cachocavallo is slowly gaining popularity, especially among cheese lovers, and the other day I found a bite-sized version called "Cachocavallo Ciccoro". I tried it in a variety of ways!

Baking in a frying pan

The first step is to simply grill it as it is. Just slice it in half and grill it on both sides in a pan. The part in contact with the pan will be crispy and the cheese inside will melt.



The burnt part is crispy and fragrant, and the cheese inside is plump and chewy. The taste is light, but full of milkiness! It is indeed a little like mozzarella cheese.

Grilled lotus root sandwich

I sliced it in half and grilled it between thinly sliced lotus root.


It's so good! The contrast between the crunchiness of the lotus root and the texture of the chunky melted cheese is exquisite. It is delicious without any seasoning, but a sprinkle of pepper may be nice. The cheese melts quickly, so it is best to put it in after the lotus root is cooked to some extent.

Toasted Cachocavallo

I put it on bread and toasted it in a toaster.


The crispy, savory toast and the flavor of the cheese that stretched out were a perfect match! This is the MVP of this issue. Each piece of cheese is small, so I was happy to put a lot of cheese on top and let it melt.

Cachocavallo cheese is so chewy that the more you bite into it, the more it moistens your mouth. It's so fresh and delicious...!


Cachocavallo ciccero is smaller and easier to handle than regular cachocavallo, so you can easily arrange it in your dishes. This time I bought it at Food & Time Icetan in Atre Shinagawa. The price was 428 yen (tax not included). It seems to be available at KALDI and other stores as well, so if you are interested, please inquire at your local store!