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Sicilian cheeses
Sicilian cheeses
By Gabriele G. (Renazzo, Italy) on 10 Apr. 2019 :
By francesco P. (Roma, Italy) on 30 March 2019 :
By Serenella S. (Roma, Italy) on 27 March 2019 :
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 cheeses There are 32 products.
Subcategories
Ricotta Infornata
In StockLa ricotta è messo in un forno una settimana prima è dato il sale, fino ad un film sottile nero-rosso si è formata. E 'deliziosa quando grattugiato sulla maccheroni e altri corsi.
9,80 €Ricotta Salata
In StockThe salted ricotta is given by the dry salting and a seasoning for two months. It's delicious when grated on the maccheroni or other dishes. Ricotta Salata has a supple, mild taste that includes nutty notes and a sweet milky flavor.
9,80 €Ricotta Salata con Peperoncino
Out of stockThe salted ricotta is given by the dry salting and a seasoning for two months. It's delicious when grated on the maccheroni or other dishes. Area of production: the regional territory as a whole.
8,16 €Tuma Persa
Out of stockThe resulting cheese was dubbed Tuma Persa, or “Lost Cheese,” and not only can it substitute for provolone, but could very well replace it. Tuma Persa is extremely flavorful, but not salty. Made from raw cow’s milk, it has an earthy taste with a sharp finish.
13,50 €Ubriaco al Nero d'Avola
Out of stockSiciliano cheese made of spun paste or pressed cow's of milk and / or raw whole sheep. Appearance : thin crust smooth dark purple with traces of burgundy. The paste of white to pale yellow, is compact and supple with fine holes.
37,23 €Ubriaco di Zibibbo
Out of stockType : Sicilian cheese made of spun paste of cow's milk, whole, raw. Appearance : Split smooth, thin, dark brown or burgundy. The pulp, straw-colored, it is compact and supple with fine holes.
37,23 €Vastedda del Belice
Out of stockVastedda is exclusively made with Belice sheep milk, the indigenous breed, cross-bred with the many foreign varieties brought along by the many people who inhabited the island throughout the centuries: thank to an accurate selection by Sicilian breeders, the Belice sheep is among one of the best sheep varieties in Europe.
8,96 €
© La TerraMadre s.a.s di Dissidomino M. & C.
