Cut the Tosèla cheese into rectangles, one centimeter thick (the traditional recipes refers to a one finger thickness) so that it doesn’t fall to pieces and can absorb the right amount of heat even in the center for uniform cooking.
Salt the cheese rectangles, sauté in melted butter on low heat for about 10-15 minutes, in a heavy skillet with a lid, turning several times. When the cheese is golden coloured, serve with hot, toasted polenta.
Best served with finferli mushrooms or hot plate cooked sausage.
