This website uses cookies to ensure a better browsing experience; in addition to technical cookies, third-party cookies are also used. To learn more and become familiar with the cookies used, please visit the Cookies page.
By continuing to browse this site, you automatically consent to the use of cookies.

Continue

Cheese and dairy products

Formaggi e latticini

Cheese and dairy products
 
Place of production
Valle d’Aosta
 
Product description
The Valle d'Aosta product par excellence and a fundamental part of the local cuisine, Fontina is a fatty- semi-cooked cheese made from whole cow's milk from a single milking only (DOP status with EC Regulation no. 1107/96). The milk is processed immediately after milking, avoiding pasteurisation and lengthy journeys, still using the original procedure.
The Valle d'Aosta Fromadzo cheese is the region's second DOP dairy product (EC Regulation no. 1263/96). It is a cow's milk product obtained from two milkings, to which small quantities of goat's milk may be added. Semi-sweet when fresh, the flavour becomes more pronounced and savoury, or even slightly spicy, when it reaches the maximum ageing. It has a pleasant milky odour. The regulations allow production of various types, including semi-fat and semi-fat with the addition of herbs (juniper, wild cumin, etc.).

Expand Collapse
History / Traditions / Interesting Facts
Fontina has been made since the XV century; the treatise written by Pantaleone da Confienza, a doctor from Vercelli, details the processing techniques and the organoleptic characteristics of this cheese. The name “fontina” appeared for the first time in 1717, in a document written by the monks of the Great St Bernard Hospice. According to certain sources, it derives from the name of several local pastures, where a particularly high-quality variety was produced; others link it with local melting skills (“fontis” or “fondis” in ancient French).
The etymological roots of Fromadzo make it highly representative of its production zone: the Valle d’Aosta is, in fact, a land of high mountain pastures, where the cows are fed with the rich grass which gives the cheese its distinctive flavour. With hard work and skill, man then made a contribution, to obtain a cheese of which the “montagnards” are justifiably proud.
Most of the milk is transformed into dairy products: fresh or aged, Val d'Aosta cheeses satisfy all palates, even the most demanding, on a constant search for ancient and refined flavours.
 
Contact information  

For more information
http://www.regione.vda.it/agricoltura/prodotti_tipici/default_i.asp
http://www.lovevda.it/it/enogastronomia/prodotti-tipici
http://www.fontina-dop.it/
http://www.consorzioproduttorifontina.it/

News and events
www.expovda.it, www.lovevda.it
 
 
 
Cheese and dairy products
 
Place of production
Gorgonzola is produced in Lombardy in the entire territory of the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia and Varese; in Piedmont in the provinces of Biella, Cuneo, Novara, Vercelli, Verbania Cusio Ossola and in the area of Casale Monferrato in the province of Alessandria.
Strachitunt is produced only in four Lombardy municipalities of the Val Taleggio, in the province of Bergamo.

Product description
Strachitunt and Gorgonzola are cylindrical in shape with flat ends, weighing about 6 kg. The minimum maturation period is 60 days, but for the spicy variety of Gorgonzola it can last up to 100 days.
Both are marbled cheeses, with characteristic greenish-white veining throughout. Strachitunt is not inoculated with spores, therefore the veining may or may not be present.
The crust is pink, while the inside is white, with greenish-white traces caused by the veining.
Strachitunt is a double-texture cheese, i.e. it is obtained by mixing the evening curd with the morning curd.

Expand Collapse
History / Traditions / Interesting Facts
The term Gorgonzola seems to derive from the namesake village, once an important trade centre and herd transport hub just outside Milan, because the cheese was said to have been made there for the first time in 879, where it was known as "stracchino di Gorgonzola".
The name Strachitunt instead derives from the local dialect form of the Italian word stracchino rotondo (rounded soft cheese), as a way of differentiating it from the square-shaped stracchino.
 
Contact information 
Consorzio per la Tutela del Formaggio Gorgonzola
Via Andrea Costa, 5/c – 28100 Novara
T +39 0321 626613 – F +39 0321 390936 – info@gorgonzola.com
 
Consorzio per la tutela dello Strachitunt Valtaleggio
Piazza Don Arrigoni, 7 – Vedeseta (Bergamo)
T +39 0345 47059 – consorzio.stv@libero.it
 
 
 
 
Cheese and dairy products
 
Place of production
Lombardy – Provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Monza and Brianza. Taleggio can also be produced in the provinces of Novara (Piedmont) and Treviso (Veneto).
 
Product description
Quartirolo and Taleggio originated in ancient times (around the tenth century), and were referred to as "Stracchino quadro"; the reason being that the best milk for cheese production was believed to be drawn from cows during transhumance or grazing migration; these animals would be very tired or stracche (in local dialect). Quadro (rounded) instead refers to the shape of the product.
Both are soft table cheeses in raw form and with flowered rind, produced exclusively with whole cow's milk or semi-skimmed milk in the case of Quartirolo; the shape is a quadrangular parallelepiped with flat ends. The sides are 18-20 cm and 4-7 cm in height with a straight profile. The average weight of a form is between 1.7 and 2.2 Kg, varying more or less in relation to the processing technical conditions. The curing period varies from 5 to 30 days for the Quartirolo and a minimum of 35 days for Taleggio.

Expand Collapse
History / Traditions / Interesting Facts
In the 1200s the first written references appeared concerning a famous hard cheese, Grana; from then a distinction was made between that and another (soft) cheese, the Quartirolo, which was subject to trade agreements and exchanges.
The name Taleggio dates back to the early 1900s, when the cheese makers of the Val Taleggio felt the need to distinguish their prized produce from that of other areas.
 
Contact information
Consorzio Tutela Quartirolo Lombardo
Via Roggia Vignola 9 – 24047 Treviglio (Bergamo)
info@quartirololombardo.com
 
Consorzio Tutela Taleggio
Via Roggia Vignola 9 - 24047 Treviglio (Bergamo)
info@taleggio.it
 
For more information
www.quartirolo.com
www.taleggio.it
 
 
 
Cheese and dairy products
 
Place of production
Province of Trento
 
Product description
A hard cheese made from milk drawn from two successive milkings; the cream, which has floated to the surface, is skimmed off the evening's milk. The mixture of milk from the two milkings is heated in traditional copper vats, adding a whey starter, that is a natural culture of milk enzymes. Then, at a temperature of 33-34°C, the calf rennet is added. The cheesemaker keeps a close eye on the curd that starts to form. When the mixture reaches the right consistency, it is mixed with a huge balloon whisk known as 'spino' to break the curd up into granules no larger than a grain of rice. Once this delicate stage of production is over, the curd is heated to a temperature of 55°C and then left to settle on the bottom of the vat, where it rests for about an hour. The curd is then scooped out and 'twinned', which involves dividing the mass of curd into two parts, as equal as possible. The Grana del Trentino 'twins' are then wrapped in a linen cloth.
Each twin is placed in a mould and then stamped with the “Trentino” mark of origin. After two days, the cheese is placed in salted water, where it will remain for about 25 days. After this stage, the cheese starts the long process of maturation. At nine-months old, each cheese is inspected and only those approved become Trentingrana and continue the maturation process. At about 18-months old, each Trentingrana cheese is further checked and only those approved are sent to market.
The checks and inspections in the production of Trentingrana take place not only at the end of the supply chain, but begin with the strict Production Regulations that govern the cows' feed and milk production; they then continue with the testing, at least twice a month, of the quality of the milk supplied by farmers and of the dairy's production process by the analysis laboratory and technicians of the Trentingrana Consortium.

Expand Collapse
History / Traditions / Interesting Facts
Trentingrana cheese has been produced in Trentino since 1926. It is a medium-fat cheese with an ideal caloric intake, that is distinguished for its sweetness, taste and smell, and healthiness. The milk used in its production comes solely from cows raised on small- and medium-sized family dairy farms, fed on a strict, healthy diet composed of high-quality natural feed that is exclusively non-GMO, and with a strict no-silage policy. This is the only way of obtaining the right milk, which is then transformed into cheese every day by the expert hands of the master cheesemakers, according to traditional methods and techniques that have been passed down unchanged over the years.
 
Contact information
Gruppo Formaggi del Trentino Linea Trentingrana
Via della Cooperazione 4 - Segno di Taio (Trento)
N° verde 800133822,  T +39 0463 469256,  F +39 0463 468761 - info@formaggideltrentino.it 
 
 
 
 
Cheese and dairy products
 
Place of production
Friuli Venezia Giulia (territory of the provinces of Udine, Pordenone, Gorizia and Trieste) and Veneto (territory of the provinces of Treviso and Belluno and part of the provinces of Venice and Padua).
 
Product description
Montasio is a semi-hard, cooked cheese obtained exclusively from local cow's milk. It is aged for four different periods: Fresh, over 60 days of ageing; Semi-mature, over 4 months of ageing; Mature, over 10 months of ageing; Extra-mature, over 18 months of ageing. The organoleptic properties of Montasio change according to how long it is aged. The fresh cheese has a soft and delicate flavour similar to the milk used to make it. The semi-mature cheese has a stronger and fuller flavour. The mature cheese is highly aromatic and slightly spicy, ideal for consumers who prefer strong and decisive flavours. Montasio cheese has even, small and regular holes across its entire section, which are shiny on the inside (eye holes).

Expand Collapse
History / Traditions / Interesting Facts
Montasio is one of the large family of Alpine cheeses. These were created at the start of the Millennium, as a means of storing an easily perishable product like milk, for periods when production was low or absent. Montasio was created around the year 1200 in the valleys of the Julian and Carnic Alps, through the constancy and intelligence of the Benedictine monks. The convent where the various product techniques of the local Alpine farmers were refined, now used by the Poor Clare nuns, is in Moggio Udinese (on the north face of the Montasio). This production technology soon spread throughout the Carnia valleys and to the Friuli and Veneto plains.
The first documents mentioning "Montasio Cheese" are price lists of the city of San Daniele, dated 1775, which establish a price for Montasio which is much higher than the average for other cheeses. From that moment on, Montasio has always been present in all the trading documents of north-eastern Italy.

Contact information 
Consorzio Tutela del Formaggio Montasio
Vicolo Resia 1/2 – 33033 Codroipo (Udine)
Tel.  +39 0432 905317
info@formaggiomontasio.net
 
For more information
www.formaggiomontasio.net
 
 
 
Cheese and dairy products
 
Place of production
Provinces of Parma, Reggio Emilia and Modena; areas of the municipalities in the province of Bologna on the left bank of the river Reno and in the province of Mantua on the right bank of the river Po.
 
Product description
A hard, medium-fat, cooked cheese which is matured slowly. It is made from the milk of cows fed primarily with fodder obtained in the area of origin. The cheese is cylindrical in form with a slightly convex or virtually straight side, with flat faces and a slightly raised edge; it is used whole or grated.
The milk, which is used raw and must not be heat treated or processed with additives, comes from two separate milkings, one in the morning and one in the evening. The milk from one of these two milkings is allowed to stand and the cream skimmed off. The milk is coagulated with calf rennet in conical copper cauldrons. The curds are then broken up, heated and allowed to settle in a single, solid mass on the bottom of the cauldron. The curd is drained of whey and then transferred to moulds. After a few days, the cheese is floated in a brine bath. It is then matured for a minimum of 12 months, even though it has a much higher resistance to maturing. At the end of the maturing period, the cheese is inspected by an expert. If it passes inspection it is fire-branded with a stamp on the side.

Expand Collapse
History / Traditions / Interesting Facts
Despite its ancient origins, this great cheese is still produced today as it was eight centuries ago, in the same area and using the same techniques. It is testament to the people of these lands that they have proudly preserved the quality of Parmigiano Reggiano cheese without giving in to the temptation to simplify its production.
In the Middle Ages, the Benedictine and Cistercian monks of the Po Valley drained the marshes, transforming them into lush pasture for cows. The milk they produced needed to be preserved, and so they started to produce large blocks of cheese. Few foods see nutritionists and gastronomes in agreement, but Parmigiano Reggiano cheese is one of the exceptions: unsurpassed in the kitchen, it is easy to digest and assimilate, which is why it is recommended for people of all ages, starting with the weaning of infants. And the secret? A natural, medium-fat food with excellent nutritional benefits.
 
Contact information 
Consorzio del Formaggio Parmigiano-Reggiano
Via Kennedy, 18/A
42100 Reggio Emilia
T +39 0522 307741
F +39 0522 307748
 
Organismo di controllo qualità produzioni regolamentate
Via Ferruccio Ferrari, 6 - 42124 Reggio Emilia
T 0522 934266
F 0522 564500
 
 
 
Cheese and dairy products
 
Place of production
Emilia Romagna

Product description
Romagna DOP Squacquerone Cheese. A fast-maturing soft cheese made from whole cow's milk with the addition of milk enzymes. Easily spreadable and white in colour, it has a pleasant taste—sweet with a hint of acidity.
 
Sogliano DOP Fossa Cheese. Aged in pits dug into sandstone rock and made from cow's and sheep's milk, the cheese has a rich aroma that recalls that of woodland undergrowth. The cheeses are matured and then cleaned and placed inside cloth sacks for ageing in the pits. The cheese is then aged in the pits for a minimum of 80 days, up to a maximum of 100.

Expand Collapse
History / Traditions / Interesting Facts
Romagna DOP Squacquerone Cheese. The first documented traces of the production of Squacquerone cheese date back to 1800. The cheese's characteristics, particularly its creaminess and high spreadability due to lack of veins, are the result of the milk used to make it, which is low in protein and fat by virtue of the diet of the cows.
Sogliano DOP Fossa Cheese. The tradition of ageing cheese in pits was first introduced in the Middle Ages and was linked to the need to preserve the product as well as to the desire to protect it from raids. The pits were dug into the solid sandstone rock and left rough.
The unique features of the Sogliano DOP Fossa cheese production process are inextricably linked to the specific climate and geology of the area as well as to the very local tradition known only to those who operate the pits, who pass on their knowledge and expertise from generation to generation.

Contact information and for more information
 
Associazione Squacquerone di Romagna DOP
c/o Caseificio Comellini Roberto
Via Flavio Gioia, 6 - 40024 Castel S. Pietro Terme (Bologna)
Tel. 051 941376
Fax 051 944969
info@caseificiocomellini.com
 
Consorzio di tutela "Il Fossa" di Sogliano al Rubicone
http://www.agraria.it/ilfossa/ita/index.htm
ilfossa@agraria.it
 
 
 
Cheese and dairy products
 
Place of production
Molise – with different products in Upper and Lower  Molise

Product description
Sheep and cattle farming is present throughout the Molise region and is an important source of high-quality meat and milk for the preparation of mozzarella, caciocavallo, braided and other cheeses. Every morning, dozens of lorries leave the regional dairy farms with fresh products, heading for Rome and the markets of Central-Northern Italy. Production is characterised by high quality standards, as confirmed by the numerous international awards given to local cheese companies. Particularly significant is the research performed by specific producers which, also in collaboration with Molise University, starting with milk as an innovate foodstuff and local starter crop, innovate and diversify their products.

Expand Collapse
History / Traditions / Interesting Facts
The history of dairy production in the Molise region is associated with development of the families of farmers who have produced animal products for centuries. The ancient milk processing methods linked with the transhumance remain in current production (ricotta, stracciata, scamorza, manteca, caciocavallo and pecorino cheeses). It is principally the "raw milk" processing, in addition to the quality of the raw materials, which makes the difference in terms of quality and organoleptic characteristics.
 
Contact information 
Regione Molise – Ivana Mustillo: mustillo.ivana@mail.regione.molise.it
Sviluppo Italia Molise: Fabrizio Spallone: fspallone@sviluppoitaliamolise.it
Sviluppo Italia Molise: Piero Gesualdo: pgesualdo@sviluppoitaliamolise.it  
 
 
News and events
http://expo2015.regione.molise.it/
Corpus Domini Campobasso (giugno)
Manifestazioni e sagre locali (giugno-settembre)
 
 
 
Cheese and dairy products
 
Place of production
Campania: Provinces of Caserta and Salerno, municipalities of Amorosi, Dugenta, Limatola (Benevento), Acerra, Giugliano, Pozzuoli, Qualiano, Arzano, Cardito, Frattamaggiore, Frattaminore and Mugnano (Napoli).
 
Product description
Fresh, spun-curd cheese famous for its raw material – fresh buffalo milk, rich in fat and protein – and its preparation process. The "spinning" phase consists of hand-working the cheese curd after its treatment in boiling water to the point when it "strings", thus giving the particular consistency of the end product and its characteristic "bouquet"; the spinning is done with a ladle and wooden stick and involves continuously lifting and pulling the glutinous curd until a uniform texture is obtained. Then comes the shaping – still done by hand in many dairies. This is the traditional “mozzatura” (docking), which cheese makers do with their thumb and index finger. The mozzarella balls are then left to cool in cold water tanks and are finally salted. The cheese has a very thin skin and a porcelain white colour. The curd has no holes in it and is elastic for the first 8-10 hours after production, before becoming more glutinous. The product is marketed in various forms: bocconcini (mouthfuls), ciliegine (cherries), perline (pearls), nodini (knots), ovolini (mini-eggs) and the famous "trecce" or plaits. The weight varies according to the form, from 10 to 800 gr (3 kg for the plaits). Mozzarella can also be subjected to smoking, an ancient and traditional natural process, with the designation of origin followed by the wording “affumicata” (smoked).

Expand Collapse
History / Traditions / Interesting Facts
The origins of the product lie with the introduction of buffalo from Eastern India to Italy. The first documented records date back to the 12th and 13th centuries. (Farfa Abbey Archive).
The word "Mozzarella" derives from the verb "mozzare", to dock, the shaping operation traditionally performed by hand in the final stage of processing. The term first appears in a cookery text quoted by a chef of the papal court in the16th century. In the 12th century, though, the monks of the monastery of San Lorenzo in Capua (Caserta) already celebrated the feast of the patron saint, offering a "mozza o provatura" or tasting bite, accompanied by a piece of bread. The Bourbons were very attentive to buffalo rearing, so much that they began to breed them on the royal estate in Carditello, where a dairy plant was also established in the mid-1700s. In the Volturno and Sele plains, ancient bufalare still exist. These are circular stone-built structures with a central fireplace for the processing of milk and small adjacent rooms that served as quarters for the herdsmen. An especially good example is found on the experimental "Improsta" farm, owned by the Region and located in Eboli.
 
Contact information 
Consorzio Tutela Mozzarella di Bufala Campana
Viale Carlo III, 156 
81020 San Nicola La Strada (Caserta)
T +39 0823.424780 / +39 0823.452377 – F +39 0823.452782, info@mozzarelladop.it
 
For more information
www.mozzarelladop.it

 
 
 
Cheese and dairy products
 
Place of production
Throughout Sardinia
 
Product description
Sardinian cheeses are mostly made from sheep's milk and, to a lesser extent, high-quality cow's milk.
There are three Sardinian Pecorino cheeses: Pecorino Sardo DOP, Pecorino Romano DOP (also produced in Lazio, using Sardinian sheep) and Fiore sardo DOP, dating to the Eighteenth Century and among the first cheeses to receive Protected Designation of Origin status in Europe, in 1955. They are cylinder-shaped and flat-faced, with straight or slightly convex circular edges (rind). The milk comes from Sardinian sheep fed on grass or bush pastures.
Pecorino Romano DOP is a large, regular-shaped and flat-faced cheese with a thin, slightly hard and rigid rind. The cheese is white or straw-yellow, compact or with small holes. It is slightly rough and rigid to the touch, with just the right amount of oiliness. The odour is slightly spicy, with a hint of rennet. The cheese is hard, crumbly and grainy, with a persistent, slightly spicy and savoury flavour in the table version and intensely and pleasantly spicy in the grating version, which has conquered world markets.
Fiore Sardo DOP is one of the few cheeses in Europe obtained from raw milk, with healthy nutraceutical characteristics deriving from the natural pastures of Sardinia, with no contraindications as it is lactose-free. It is the typical shepherd's cheese and a staple of the diet of centenarians in Sardinia. Fiore Sardo dei Pastori cheese is also a Slow Food Association product.
Pecorino Sardo DOP comes from full-fat sheep's milk, inoculated with lactobacillus of the zone of origin and coagulated with calf rennet. After partial cooking, it is placed in cylindrical moulds, where just the right amount of serum is purged and it is salted and matured for a brief period, from 20 to 60 days, to obtain the Mild type, whereas the Mature type has to be matured for at least 2 months.

Expand Collapse
History / Traditions / Interesting Facts
Sheep farming has been present in Sardinia for thousands of years and is depicted in statues dating from the Nuragic civilisation of the Bronze Age. Later on, in the Roman period, the “highly flavoursome cheeses obtained with skill by the Sardinian shepherds” were to found on the tables of the Consuls and Senators of the Republic, as well as forming part of the daily ration (27 g) for the soldiers of the Roman legions (from which the name Pecorino “Romano” derives).
Fiore Sardo DOP, on the other hand, owes its name ("fiore" means "flower") to the ancient oak and chestnut moulds marked with a drawing of a lily or an asphodel.
Scientific research has indicated a high content of bioactive molecules such as butyric acid, oleic acid, linoleic acid, linolenic acid and conjugated linoleic acid, with extremely high nutritional properties. For example, butyric acid and conjugated linoleic acid are strong anti-carcinogens, while linoleic acid and linolenic acid belong to the category of fatty acids which are an essential part of the human diet. Sardinian cheeses generally contain a very large amount of unsaturated fatty acids and vitamin A and vitamin E, a powerful anti-oxidant.
 
Contact information 
Consorzio di Tutela del Pecorino Sardo DOP
Via Sant’Alenixedda, 2 - 09128 Cagliari 
T +39 070 372885 – info@pecorinosardo.it
 
Consorzio di Tutela del Pecorino Romano DOP
Corso Umberto I, 226 - 08015 Macomer (Nuoro)
T +39 0785 70537 - F+39 0785 72215 – info@pecorinoromano.com
www.pecorinoromano.com
 
Consorzio di Tutela del Fiore Sardo DOP
Via Regina Margherita, 1 - 08020 Gavoi (Nuoro)
T +39 0784 529043 – pgsedda@tiscali.it
 
 

News and events
Pecorino Romano DOP
The Consorzio Pecorino Romano DOP is present at the EXPO in the Federalimentare NE10 Pavilion, called “CIBUS è ITALIA”, for the entire duration of the event, with presentations and tasting sessions for visitors.
http://www.pecorinoromano.com/it/comunicazione/fiere-ed-eventi/?lang=en
 
Pecorino Sardo
The Consorzio dei Pecorini di Sardegna DOP is present at the EXPO in the Federalimentare NE10 Pavilion, called “CIBUS è ITALIA”, for the entire duration of the event, in space 29 in the "AFIDOP - Associazione Formaggi Italiani a Denominazione di Origine Protetta" area,with organisation of tasting sessions open to all visitors.
http://www.pecorinosardo.it/category/eventi-2015/: (Italian only)
http://www.pecorinosardo.it/il-consorzio-a-expo-milano-2015/ (Italian only)
 
From 1 July: Pecorino Sardo Cheese Creative Cooking: Testimonial Wanted: open to food bloggers, chefs and cooking enthusiasts who are members of the PS’S CHEF COMMUNITY http://www.pecorinosardo.it/pecorino-sardo-cheese-creative-cooking-testimonial-wanted/ (Italian only)
 
 
 
Cheese and dairy products
 
Place of production
17 towns of the Belìce Valley: Calatafimi Segesta, Campobello di Mazara, Castelvetrano, Gibellina, Partanna, Poggioreale, Salaparuta, Salemi, Santa Ninfa and Vita in the province of Trapani; Caltabellotta, Menfi, Montevago, Sambuca di Sicilia, Santa Margherita di Belìce and Sciacca in the province of Agrigento; Contessa Entellina e Bisacquino in the province of Palermo.

Product description
The Vastedda cheese of the Belìce Valley is a stretched-curd sheep's milk cheese, obtained from raw full-fat sheep's milk with a natural acidity due to fermentation, from the sheep of the Belìce Valley (a cross between the comisana and Sardinian sheep, bred in the area) and other cross-breeds. It is eaten fresh, at least three days after production. It is typically produced in the summer, from May to October. It is the only Italian stretched-curd sheep's milk cheese.
The flavour is like fresh sheep's milk: refreshing and slightly acidic. The percentage of fat must not be less than 35% on the dry substance and 18% on the fresh product. The percentage of sodium chloride (salt) must not exceed 5% on the dry substance and 2.7% on the fresh product.
The size of the dish diameter is between 15 and 17 cm and the height of the rind between 3 and 4 cm. Due to these dimensions, the weight is between 500 and 700 g. The surface has no smooth crust and is ivory-white in colour. This white cheese is smooth and not grainy, with slight striations due to traditional stretching. There are also sometimes traces of holes, but no sweating.

Expand Collapse
History / Traditions / Interesting Facts
The first mention of this particular cheese dates to the mid Fifteenth century. In an archive document of 1497, the Viceroy of Sicily cites the Belìce "vastedda" among various other cheeses.
The name derives from the word “vastata” in dialect, which means off or gone bad. The idea was, in fact, to reprocess the poor-quality pecorino cheeses by stretching them at high temperatures and producing this oval cheese to be consumed fresh, within two or three days.
Its typical shape, similar to a focaccia bread roll, is a flat oval. This cheese form is called vastedda or vastella in Sicily and also gives its name to a type of Sicilian bread and to another cheese: the vastedda cheese of Palermo (PAT).
Vastedda cheese is a product protected and supported by the Slow Food "Presidio" project.
 
Contact information 
Consorzio di tutela della Vastedda della Valle del Belìce DOP
Viale dell'Amicizia 26 -  91020 Poggioreale (Trapani)
T/F +39 0924 71416
contatti@consorziovastedda.it
 
Referente dei produttori del Presidio Slow Food
Baldo Cucchiara
T +39 0924 68023 - +39 333 3419865
info@aziendacucchiara.it
 
 
 
To follow the activities of  Expo and regions
 
Facebook
FB Expo e Territori
 
Twitter
@ExpoeTerritori
#expoeterritori
 
instagram
@expoeterritori
 
 
 
 
 
 

Our Shareholders

Official Global Partners

Expo Milano 2015 Supporting Initiatives