My cheese for today isn't from Cuneo or Piemonte - instead I'm moving my focus to Southern Italy to present this Caciocavallo Fresco.
Caciocavallo is a stretched curd cheese (like mozzarella and provolone) which can be made from cows, ewes or buffalo milk. I'm more used to seeing the aged versions so I was more than intrigued by this fresh version.
You can use it as you would mozzarella but you can also use it like haloumi - cut into thick slices and fried in a saucepan to crisp the outside.
I've served it in another way - as caciocavallo cotolette - bite size pieces that are egg-washed then crumbed before being quickly sautéed until crisp and golden.
Piled high, they make for a rather tasty nibble to go alongside that pre-dinner Negroni.