Ingredients: Sheep's milk, salt, rennet, ferments.
Type: compact cheese, sometimes with slight holes
Production area: entire Sicilian region
Production period: from October to June
Production technique: Rennet is added to sheep's milk at approximately 37°C in a wooden container (tina). The curd, formed after about an hour, is reduced into grains the size of a hazelnut with the roller by pouring water at about 80°C to bring the overall temperature to 40°C. After about twenty minutes, the tuma settles on the bottom which, separated from the whey, is placed in the rush baskets. In this phase it is pressed to take its shape and, after another hour, it is immersed in the whey where it remains for at least 6 hours. The next phase is that of salting. The first salting takes place after a week and the second salting takes place after a month.
Shape: Cylindrical with a wrinkled crust due to the marks left by the June basket
Color: white or straw yellow color more or less intense depending on the seasoning
Weight: The whole cheese varies from 4 to 15 kg with a side of 10-18 cm and a diameter of 45 cm.
Smell: intense of sheep's milk and hay
Taste: strong and spicy. It also has a spicy taste in the variant with black pepper.
How to cut: in vertical wedges, from the side (upper face) to the plate (lower face).
Consumption: it is a table cheese, also excellent for grating.
Wines in combination: it goes very well with typical Sicilian full-bodied red wines.
Storage: in the fridge at +2 - + 4°C
Average nutritional values per 100 g:
- Energy: 1277 KJ / 304 Kcal
- Fats: 22.8 g of which saturated 15.2 g
- Carbohydrates: 0.92 g of which sugars 0.92
- Protein: 22.9 g
- Salt: 0.4 g