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The Hung Cheese

The Hung Cheese

Name: The Hung Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2-4
Cuisine: 1
Ingredients: 1 - natural wood; 4 - braided buffalo mozzarella (each approx. 100 g); 1 - hemp twine; 1 - dried tomatoes; 1 - lukewarm water; 2 - oranges; 2 - heads of fennel with fronds; 1 - olive oil; 1 - salt; 1 - black pepper

Prep

10 mins

Cook

25 mins

Serves

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

List Steps

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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