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Elizabeth Kenerley is a food writer living in New York City. Her passion for food and drink, particularly all things fermented, inspires her to share her knowledge and experiences.
Wheys Less Traveled: Caciocavallo Impiccato
A visit to a street market in southern Italy might yield a glimpse of caciocavallo impiccato. This cheese is melted over embers and then scraped over a slice of bread.
