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Cheese from Italy, Sicilia
Raw milk of Valle del Belice ewes is set at about 36 °C in a wooden vat with lamb paste rennet, and the curd is broken to lentil size while hot water at about 50 °C is poured in. The curd is packed into baskets with pitted, brined Nocellara del Belice olives, held about 4 hours in hot whey, brined the next day and eaten fresh.
| Raw whole ewe milk | Valle del Belice breed; one or two milkings[pat-sheet] |
| Lamb paste rennet60 g per 100 litres of milk | [pat-sheet] |
| Nocellara del Belice green olives | Matured in saturated brine, then pitted and cut into pieces[pat-sheet][onaf-sheet] |
| Hot water | About 50 °C, poured in while the curd is broken[pat-sheet] |
| Salt | As a saturated brine[pat-sheet] |
Total time across the recorded steps: 28 h – 29 h
What changes: Starting material: raw ewe milk, warmed and poured into a wooden vat
The milk is filtered, warmed in a tinned copper or steel kettle over wood or gas, and poured into a wooden tina. Output: raw ewe milk from one or two milkings.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw milk of Valle del Belice ewes is set at about 36 °C in a wooden vat with lamb paste rennet, and the curd is broken to lentil size while hot water at about 50 °C is poured in. The curd is packed into baskets with pitted, brined Nocellara del Belice olives, held about 4 hours in hot whey, brined the next day and eaten fresh. Made in 7 steps over 28 h – 29 h. The longest step, dry and eat fresh, takes 24 h (Regione Siciliana 2018).
| Main step | 24 hReported[pat-sheet] | Dry and eat fresh |
|---|---|---|
| Temperature | 36 °CReported[pat-sheet] | Set with lamb paste rennet |
It is a fresh pecorino with brined Nocellara del Belice olives mixed into the curd. Instead of a long ripening, it is brined, dried for a day and eaten at once.
Made from raw milk and eaten fresh, with no ripening, so it must be kept cold and eaten within a few days. ANSES advises pregnant women, people over 65, young children and people with weak immunity not to eat raw-milk cheese.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the cheese's origin goes back to the period after the Second World War, but that only in the last forty years has its production become significant.
