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Sifor Sicily | Spun Paste Cow’s Cheeses |
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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
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| Typology: |
Stringy-textured spun paste cows’ cheese |
| Ageing: |
30 days |
| Sale unit: |
Tied in pairs. | Size: kg. 2 |
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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
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| Typology: |
Spun paste cows’ cheese. |
| Ageing: |
30 days |
| Sale unit: |
Tied in pairs. | Size: kg. 1/2 |
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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.
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| Paste: |
Semi-soft paste, white tending to light straw in colour, close-textured with a light eye formation or small cracks
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| Typology: |
Spun paste cows’ cheese |
| Ageing: |
90/120 days |
| Sale unit: |
Single unit. | Size: kg. 5 |
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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
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| Shape: |
Parallelepipedal block with rounded off corners.
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| Flavour: |
Sweet, sharp savoury |
| Paste: |
Straw-yellow in colour, compact |
| Typology: |
Spun paste cows’ cheese made with traditional techniques and tools |
Ageing:
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30 days | Sale unit:Bulk. | Size: kg. 7/12 |
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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
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| Shape: |
Parallelepipedal block with rounded off corners.
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| 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:
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240 days | Sale unit:Bulk. | Size: kg. 13 |
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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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