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The origins of this cheese dates back to the eleventh century BC. This Sicilian goat cheese is unique in their kind, produced between the Nebrodi and the Madonie regions in Sicily. The milk is obtained from goats and Maltese Girgentana that feed exclusively on wild herbs and plants, which are present in inaccessible areas and thus difficult to reach. This diet gives the cheese its unique taste. The fatty acids and aging of the cheese give the cheese its characteristic odour and sharp flavour , sour initially and later herbaceous pleasing to the palate.
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