The Hung Cheese

The Hung Cheese

10 mins
25 mins

Buffalo mozzarella with dried tomatoes, orange and fennel.


  • 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.


Step 1 of 5
Bind together the mozzarella braids with the hemp twine and hang in the smoker. Smoke at 130 degrees around 15 minutes.
Meanwhile fillet the oranges and collect the juice (fillet over a bowl for this).
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.
Cut the dried tomatoes into small chunks and add. Allow to seep for around 30 minutes.
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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