By Mauro P. (Milano, Italy) on 29 June 2020 :
By Dominic R. (Bovingdon, United Kingdom) on 29 June 2020 :
By elena S. (Milano, Italy) on 29 June 2020 :
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.....
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.
This raw paste cheese is made with pure sheep milk. Raw paste means that it has a specific first ageing period of about 45 days that can be extended to 60 days. It is young and delicate, great to be served with antipasto along with cold cuts as well as on a platter of cheese.
The Piacentinu Ennese is till now produced with technical. The milk is added with saffron and coagulates in a wooden vat at 32-35° with rennet in lamb or kid paste. The rennet is purged by hand, after that it has been laid in reed baskets, the so called "fascedde".
I’m a Sicilian hard-cheese with black peppercorn, from which the slightly spicy flavour derives. Shaped following the Sicilian traditional processing in “canestri di giunco”, reed baskets, it is perfect grated to flavour first courses or broke into flakes to add an aromatic note to salads and vegetables. I’m aged from 4 to 10 months.
Raw material: whole milk. Working technology: to the milk just squeezed (at almost 36 degrees) it is added the rennet of the goat kid or that of the lamb. After the rupture of the curd, it is put a basket of rushes of about an hour. Matured in about 3 days in a fresh and airy environment where the forms are hung and ried tied up with a string. Return 8-9%
This traditional Caciocavallo-style cow’s milk cheese is made in the Nebrodi Mountains by artisan cheesemakers, whose pastures are mainly found within the Nebrodi National Park. This provolone craft shows a beautiful straw color, an intense aroma and distinctive flavor and a rich but not aggressive. All this, thanks to the fine pastures located at over...
The Ragusana Provola It is a semi-hard cheese, spun dough, produced with cow's milk of different breeds, including Modican, a typical native breed of the inner of the Hyblaean area. The shape is a pear. The crust, thin, smooth, straw-colored surface, can demonstrate the presence of slight inlets due to ties.
Ragusano is an ancient cheese made in the Sicilian countryside where they still use age-old techniques and traditional wood and copper tools. The hand-made cheese begins with fresh, whole, raw milk and natural rennet put in the "tina" (traditional wooden tub for curdling milk).
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...