Sicilian cheeses

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By Francesco P. (Roma, Italy) on 12 Dec. 2020 :

(5/5) 

Product rated : Florio - Amaro Della Compagnia Probabilmente l amaro con il sapore piu’ equilibrato tra quelli siciliani...

By Francesco P. (Roma, Italy) on 12 Dec. 2020 :

(4/5) 

Product rated : Provola ca lumia (con Limone) La provola con il limone nell interno da un sapore particola ed originale al...

By Mario A. (Fontaines sur saone, France) on 26 Nov. 2020 :

(5/5) 

Product rated : Pignolata from Messina Io sono molto contento, grazie, cerco un altro prodotto: il mostacciolo...
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...

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.....

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