There are now around 500 of them left thanks to changing farming practices. It’s a pity because they are good milk producers and, better still, the milk makes an excellent cheese. It’s mild and delicate with no whiff.
This cheese is so local that it was really difficult finding information on it. It is covered in a light mould with a soft mild flavour made in the area of Agrigento in the mountains about 900mt above sea level on the Coast of Sicily