Mel et caseum (Honey-sweetened Cheese) is a traditional Ancient Roman recipe for a snack made from spiced honey-sweetened cheese. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Mel et caseum.
Mel et caseum: cum piper et liquamen, vel sale, oleo et coriandro.
Translation
Prepare cottage cheese either with honey and broth, brine or with salt, oil and chopped coriander
Modern Redaction
Ingredients:
225g ewes' milk cheese (Feta cheese works well because of its high salt content)
6 tbsp clear honey
1 tbsp good virgin olive oil Garum (or Nam Pla) to taste
Pinch of Ground coriander seeds
Twist of black pepper and salt to taste
Method:
Cut the cheese into 1cm cubes then heat the honey in a pan until it is very runny. Add the honey to the cheese and toss them together before allowing the mixture to stand for at least an hour.
Lift the cheese from the excess honey and dress with the coriander, salt and pepper, olive oil and garum. You can either eat this dish with your fingers or the cheese can be served on thin toast squares.
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