Sicilian cheese with chilli
Classic cheese coming from Sicily, produced with sheep`s milk and enriched with chili pepper. Because of its solid and spicy taste, this is a cheese perfect with honey or sweet jam.
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Sicilian Cheese with Chilli - this Italian sheep's milk cheese from Sicily contains chilli or peperoncini flakes which give it a mild heat. Try on the cheese board, or use for grating or melting on toast.
Sicilian cheese with chilli pepper is a typical product of the Sicilian island, where the dairy tradition is particularly rooted. It is a hard cheese, produced with raw sheep's milk, flavored with crushed red pepper and aged for a period which can vary from 3 to 12 months.
The chilli pepper is added to the cheese paste during processing, together with the rennet and salt. Thanks to the addition of chilli pepper, the cheese takes on an intense and piquant flavour, ideal for those who love bold flavours.
The Sicilian cheese with chilli pepper has a thin and dark yellow crust, while the paste has a white or slightly yellowish colour, depending on the degree of maturation. The consistency is compact and grainy, which becomes more crumbly and crumbly as the seasoning progresses.
Sicilian cheese with chilli pepper is a widely used ingredient in traditional Sicilian cuisine, where it is used to enrich appetizers, first courses, side dishes and meat-based dishes. It is perfect, for example, for preparing pasta alla norma, a tasty pizza or a simple and tasty bruschetta.
TYPE
hard cheese made with raw sheep's milk
PRODUCTION AREA
the entire Sicilian region
PRODUCT FEATURES
Form. Cylindrical with flat or slightly concave faces, the crust is wrinkled, due to the marks left by the canestrato di giungo, yellow color more or less intense depending on the seasoning; the compact paste, with few holes, is white or straw-coloured.
Weight. It varies from 4 to 15 kg with a heel of 10-18 cm and a diameter of 45 cm.
Organoleptic peculiarities. Fresh, floral and spicy aromas, strong, fruity and spicy taste, especially if aged. The nose has the intense smell of sheep's milk and hay. The taste is crumbly and grainy with a decidedly spicy flavour.
HOW TO CUT IT
in vertical wedges, from the heel (upper face) to the flat (lower face).
MATCHING WINES
it goes very well with typical Sicilian full-bodied red wines.
Production techniques and environments.
Production takes place from October to June. The cheesemaking systems involve the use of traditional equipment. The dry salting is manual and is carried out the day after production, on the entire surface of the wheel. Currently some cheese makers sometimes carry out the salting in concentrated brine for 24 hours. The seasoning takes place in natural environments on wooden shelves where the cheeses are repeatedly turned over.
INGREDIENTS: sheep's milk, cheese. Cylindrical with flat or slightly concave faces, the crust is wrinkled, due to the marks left by the canestrato di giungo, yellow color more or less intense depending on the seasoning; the compact paste, with few holes, is white or straw-coloured.
Weight. It varies from 4 to 15 kg with a heel of 10-18 cm and a diameter of 45 cm.
