Based on traditional cheese making tradition and tools, this cheese is very aromatic and sweet. It may be combined with beans, peperonata and caponata, as dessert served with honey or seed fruits or nuts. When aged it can be grated on hot dishes.

Pairing: fruity wines with intense smell.

It is a wine whose origin is in central Sicily: Enna, Aidone, Assoro, Barrafranca, Calascibetta, Piazza Armerina, Pietraperzia, Valguarnera and Villarosa.  The curd is drained by hand using small rush baskets. This leaves a typical mounding on the surface. Black pepper grains are added into the baskets. The curd is then parboiled, put on a wooden board, let dry and salted. It is aged for at least 60 days.

Category: Cheeses

Ingredients: ewe milk, salt, curd, enzymes, black pepper grains, saffron. The texture is yellow as saffron, and firm. Nutrition facts: fat between 37.5 and 46, proteins between 32.8 and 40.1, humidity (%) between 34.7 and 30.1.

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