Sformato Di Formaggio – Cheese Mold


1/4 lb. diced, mild cheese
1 cup bechamel
1/4 lb. grated Parmigiano
Two tbs. butter
Four eggs
salt and pepper

How to make the Sformato Di Formaggio – Cheese Mold:

While the bechamel is still hot, blend in the cheeses. Let cool, then fold in the egg yolks and the whipped egg whites. Adjust seasoning. Pour into a buttered 8-in. mold and cook in a bain-marie in a pre-heated oven at 400F for about one hour.

Serves 4

Medaglioni Di Caciocavallo Silano


13 oz. Caciocavallo Silano cheese
1/4 lb. sweet butter
Two eggs
One cup of salted breadcrumbs

How to make the Medaglioni Di Caciocavallo Silano – Caciocavallo Silano Medallions:

Lightly beat the two eggs in a soup bowl. Place the breadcrumbs and salt in another soup bowl.

Cut the Caciocavalllo Siliano into medium-thick slices. Dip the cheese slices into the egg first and then in the breadcrumbs, making sure they are well covered.

Melt the butter in a frying pan and cook the slices on each side until golden brown. Place them on absorbent paper to absorb the excess grease.

Serve over a bed of lettuce and garnish with carrot and radish “roses.”

Serves 2-4

Regional recipe from Calabria

Mozzarella Di Bufala Buffalo Mozzarella

Mozzarella di Bufala

The history of Mozzarella, and specifically mozzarella di bufala (buffalo mozzarella), is linked to that of the water buffalo. Nobody knows precisely when the first water buffaloes came to Italy, but one account claims that it was 596 AD when they were brought across the Mediterranean.

This oft-copied but never duplicated gem is a fresh, drawn-curd cheese made from whole buffalo’s milk. Most people don’t know what water buffalo milk tastes like, but it is unmistakable that this legendary cheese is made from unfamiliar milk upon one’s first bite. It is porcelain-white in color, spherical in shape with a very thin glossy edible rind.

Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell reminiscent of the humid grazing fields of Southern Italy. If you’ve never had the real Mozzarella before, it’s time you tasted this sublime delicacy, the mozzarella di bufala.

Recipe Fonduta Valdostana


  • 1 1/3 pounds (600 g) Fontina
  • 1/4 cup unsalted butter, softened
  • Six egg yolks
  • 1 1/2 cups milk

How to make the Fonduta valdostana:

Dice the fontina and put it in the upper half of a double boiler with the milk; season the mixture with a pinch of salt and let it sit for about an hour. Then heat it gently, stirring with a whip, until you obtain a dense, cheesy cream.

At this point, incorporate the yolks, one at a time, and then the butter to the fonduta (fondue).

Divy the fonduta up into 6 previously heated bowls and serve with toasted bread.

Serves 6