Sicilian cheeses

Sicilian cheeses

Sicily's milk-producing livestock production consists of sheep, goats and cows, in that order. In practice, more Sicilian cheese is produced from cow's milk than from goat's milk, but there are more goats than cows in Sicily. Virgil and other classical writers mention the flourishing export market for Sicilian cheeses in Greece. Certain Sicilian cheeses made in ancient times are still made today, though others were introduced by the Arabs, Normans and Longobards during the Middle Ages. It is true that many traditional Sicilian cheeses are made from sheep's milk, but some of the better-known ones are made from cow's milk. Here are some of the better known Sicilian cheeses: pecorino, ragusano, maiorchino, piacentino, provola, ricotta.....

Provola dei Nebrodi DOP
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Originally from Floresta, in the Messina area, but produced in many municipalities on the slopes of the Nebrodi Mountains, our Provola dei Nebrodi DOP is one of the oldest and most popular Sicilian stretched curd cheeses, so much so that it has obtained, as a guarantee of quality, the DOP recognition from European Commission, Class 1.3 Cheeses.
(3/5) on 1 rating(s)
€15.34
Robiola Fresca
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Goat cheese obtained by lactic coagulation, with a soft texture and creamy, with a delicate slightly sour taste and a slight hint goat. It 'a fresh, highly digestible and low in cholesterol. It is suitable to be blended with spices and herbs, or served with jam, fruit mustard or honey brown. Great, even as a complement of condiments of pasta dishes.
Maiorchino
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The Maiorchino, pecorino cheese of high quality, began to be produced around the 1600's and still nowadays, in some commons of the province of Messina, the traditional "ruzzola" is carried out: the shepherds compete making the whole cheeses roll along the slope of the main street of the town.
(5/5) on 1 rating(s)
€28.00
Ragusano DOP Stagionato
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Ragusano is a stretched-curd cow’s milk cheese made on the Hyblean Plateau, where the cattle graze on rich fragrant pastures. Its origin is tied to the historic farming of the native Modicana cattle breed in the region, today at risk of extinction. Some cheesemakers, including one producer that is a member of the Slow Food Presidium, still produce it today using only the milk from Modicana cows.
(5/5) on 2 rating(s)
€21.71
Provola dei Nebrodi DOP Stagionata
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Our Provola dei Nebrodi Stagionata DOP is a Sicilian cheese with spun paste which, for its quality, has obtained the DOP recognition from the European Commission, Class 1.3 Cheeses. It has its origins in Floresta, a municipality in Messina, but it is produced in many municipalities in the Nebrodi Mountains.
€95.97
Provola Siciliana Semi-Stagionata
In stock
The Provola dei Nebrodi, stringy cheese, raw milk, obtained from whole cow's milk produced by cattle grazing that goes through the magnificent scenery of Nebrodi.
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€15.60
Ficu
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Cheese round shape, obtained by lactic coagulation of pasteurized goat's Race Girgentana. The name derives from figs coagulant used for the preparation of cheese, that is, the latex of the branches of the fig tree, and with the leaf of the same is wound shape. Matures from 2 to 4 weeks and has a soft texture and creamy taste grassy and sour.

Pecorino siciliano primo sale
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Sicilian pecorino is thought to be Europe’s oldest cheese, and it was certainly the first cheese to be made on the island. The cheesemaking process involves heating raw whole sheep’s milk and adding lamb rennet. Grate it over soups, salads, and pastas.