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Cut the Casera into small cubes and keep it in the fridge while you make the batter, so it stays cold and melts slowly when it hits the oil.
In a bowl, mix the buckwheat flour, 00 flour, salt, pepper, and baking powder.
Add cold sparkling water slowly, stirring until you have a thick batter that sticks to the cheese.
Add a small splash of grappa if you use it.
Let the batter rest for about 20 to 30 minutes, or a bit longer if you’re using beer.
Heat the lard (or oil) to 175–180°C.
Work in small batches of 3-4 pieces, dip each cube of cheese into the batter so it’s fully coated, then lower it into the hot fat.
Fry a few at a time for 2 to 3 minutes, turning once, until puffed and deep golden.
Lift them out and drain for a moment on paper, then bring them straight to the table.
Serve with bitter greens alongside and eat them immediately, while the shell is still crisp and the center is still melted.