Made with raw milk from
cows in the Puglia region of southern Italy
is a pasta filata
("pulled curd") cheese that might remind you of an aged provolone. Shaped like a truncated cone, it is a wonderful traditional cheese made with care and skill as it ages in caves for nine months.
During its time in the caves, Capasone
develops its signature spicy, fruity, and complex flavor.
Grill a thick slice in a cast iron pan and watch as the texture transforms from stretchy into a deliciously gooey delight. It is excellent on a piece of bread or with fresh watermelon chunks. For a sweet and savory lunch, we like to serve it with a melon salad and prosciutto slices.