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Sifor Sicily | Spun Paste Cow’s Cheeses PDF Print E-mail



Provola delle Madonie

Ingredients: Milk, ovine milk, goat’s milk, salt. lamb rennet
Shape: Pear-shaped, rounded flask, with a smooth and rounded surface, a short neck and rounded head
Flavour: Mild and delicate
Paste: White to straw-coloured, soft and compact
Typology: Stringy-textured spun paste cows’ cheese
Ageing: 30 days
Sale unit: Tied in pairs. | Size: kg. 2




Smoked Provola delle Madonie

Ingredients: Milk, sheep’s milk, goat’s milk, salt, lamb rennet
Shape: Pear-shaped, rounded flask, with a smooth and rounded surface, a short neck and rounded head
Flavour: Sweet and mil
Paste: White paste tending to straw-yellow, soft and compact texture
Typology: Spun paste cows’ cheese.
Ageing: 30 days
Sale unit: Tied in pairs. | Size: kg. 1/2




Aged Provola sfoglia

Ingredients: Cow’s milk, lamb rennet, salt
Shape: Oblong pear-shaped with a short neck and a rounded head on the to.
Flavour: Sweet and mild, pleasantly piquant as the ageing goes on.
Paste: Semi-soft paste, white tending to light straw in colour, close-textured with a light eye formation or small cracks
Typology: Spun paste cows’ cheese
Ageing: 90/120 days
Sale unit: Single unit. | Size: kg. 5




Fresh Cosacavaddu Ibleo

Fresh Cosacavaddu Ibleo was named in the XIX century after the geographical area of the cheese made by the farmers living in the Hyblaean mountains.
Ingredients: Whole, raw cow’s milk, salt, lamb or kid rennet
Shape: Parallelepipedal block with rounded off corners.
Flavour: Sweet, sharp savoury
Paste: Straw-yellow in colour, compact
Typology: Spun paste cows’ cheese made with traditional techniques and tools
Ageing:
30 days  | Sale unit:Bulk. | Size: kg. 7/12




Aged Cosacavaddu Ibleo

The production of this ancient cheese is still carried out today in small artisan dairy farms where the farmer-cheese maker – besides attending to the cattle – transforms the milk into cheese with the help of his own family.
Ingredients: Whole, raw cow’s milk, salt, lamb or kid rennet
Shape: Parallelepipedal block with rounded off corners.
Flavour: Pleasantly piquant and persistent
Paste: Straw-yellow in colour, compact or with small cracks
Typology: Spun paste cows’ cheese made with traditional techniques and tools
Ageing:
240 days | Sale unit:Bulk. | Size: kg. 13




Caciocavaddu Palermitano

Produced in the whole province of Palermo, the Caciocavaddu Palermitano have ancient origins: already in 1412 was clearly distinguished from the “cow’s cacio cheese” in the price ceiling.
Ingredients: Whole, raw cow’s milk, salt, lamb or kid rennet
Shape: Parallelepiped with square section and  rounded off corner.
Flavour: Pleasantly piquant and persistent
Paste: Straw-yellow in colour, compact or with small cracks
Typology: Stringy-textured spun paste cows’ cheese
Ageing: 180 days | Sale unit:Bulk. | Size: kg. 10


 

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