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.....

Cinniri
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Cinniri is a cheese made with rennet coagulation of milk pasteurized goat breed Girgentana. The texture is soft with a thin crust of intense gray color due to the aging in wood ash almond. Sweet flavor with hints of dried fruit and nuts green.
Picurinu stagionato
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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.
Caciotta Mbriaca o Vinum
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Caciotta cheese is pasteurized raw pasta. obtained from the milk of goat breed Girgentana. The soft and elastic. Has a low cholesterol content, in fact, is also indicated in cases of intolerance to cow cheeses. The crust is thin, pale red to violet, due to maceration in wine Nero d'Avola.

Provola schiacciata
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The traditional method for making Provola dei Nebrodi, a DOP cheese from Sicily, has been handed down from father to son, and is a laborious process that requires deft strong hands.
Caprini Speziati
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Goat cheese with fresh pasta and soft, made with lactic coagulation. During the processing phase are seasoned with white pepper, black, pink, poppy, pistachio, orange peel, cinnamon, marjoram and pepper. The flavor of these goats is truly unique, sweet notes of milk combine with special spices for a unique blend of flavors.

Ricotta Infornata
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La 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.
€15.88
Luna di Capra Girgentana
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The Girgentana goat is an endangered variety to be found in the Agrigento region of Sicily. Made from pure goat’s milk, the Goat La Luna is a mature, creamy cheese with a subtle nutty taste layered on citrus notes and a full bodied flavour, tangy and slightly earthy.


Ricotta Salata
The 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.
€9.11
Lactica
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Goat cheese from round, cylindrical, about 300 g, obtained by lactic coagulation. The texture is soft, low odor from ircino, with a fresh taste, delicate butter and floral essences, with the progress of aging, edible molds are formed on the surface and the dough is enriched with a hint of undergrowth, and indeed these molds add completeness and complexity to the flavor.
Provola Ragusana Stagionata
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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.
Vastedda del Belice
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Vastedda 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.
Piacentinu Ennese DOP
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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".
€81.00