November 16, 2017
Smoked Caciocavera from Lovera’s Market with Smokin’ Okra from Pickled Pink
This hickory-smoked pasta filata-style cheese from Oklahoma is dense and chewy, like beef jerky. Made using Jersey milk from a local Amish farm, the cheese is hand-braided, brined, and air-dried before smoking. It’s rich and buttery with a satisfying smokey flavor that begs for something acidic. We love the burst of tangy flavor these pickled Okra bring. The subtle hint of chili flakes adds depth in between bites of smoky cheese.