Cacio Faenum is a fragrant sheep’s milk cheese that, like little baby Jesus, is lovingly laid on a bed of hay to rest. Unlike the newborn king, however, the cheese is actually wrapped in dried grass and buried in a hay-filled barrel for a little more than a month. You’ll recognize this incredible cheese by its charming hay wrapper and a grassy, barn-y fragrance that marries nicely with the earthiness of apricots and almonds.

　　

Ingredients

serves 4 to 6

　　Extra-virgin olive oil, for coating and drizzling

　　4 ripe apricots, halved and pitted

　　1 teaspoon sugar

　　1/2 cup Marcona almonds, toasted

　　8 ounces Cacio Faenum

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Place a silicone liner on a baking sheet and coat with a little olive oil. Roll the apricots around in the oil, then place them, cut-sides down, on the liner. Sprinkle the tops with sugar.

　　

Step 3

Bake for about 15 minutes, or until the tops are brown and the halves collapse. Transfer to a plate and allow to cool to room temperature. Place in the bowl of a food processor along with the almonds, and purée until very smooth. Push the purée through a fine-mesh sieve to ensure it is perfectly silky and smooth.

　　

Step 4

Smear about 2 tablespoons purée on each plate and serve alongside a wedge of Cacio Faenum. Drizzle both with olive oil and serve.

　　Ethan Stowell's New Italian Kitchen