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Cheese from Italy, Sicily, province of Trapani, the communes of Calatafimi and Vita
Caciotta degli Elimi is a raw ewe's-milk cheese of 1–4 kg from Calatafimi and Vita, made from the milk of the local Valle del Belice sheep. The milk is set at 36 °C with lamb rennet paste, the curd is cooked to about 42 °C and broken to rice-grain size, and it rests a day in rush baskets before saturated brine. It ripens at least three months in cool cellars, where a fermentation can open small eyes in the paste.
| Raw whole sheep milk | Valle del Belice sheep, one or more milkings[pat-sheet][sic-pat2023] |
| Lamb rennet paste | [pat-sheet][sic-pat2023] |
| Saturated brine | [pat-sheet][sic-pat2023] |
Total time across the recorded steps: 3.1 months
What changes: Lamb rennet paste goes into raw ewe's milk at 36 °C
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
Caciotta degli Elimi is a raw ewe's-milk cheese of 1–4 kg from Calatafimi and Vita, made from the milk of the local Valle del Belice sheep. The milk is set at 36 °C with lamb rennet paste, the curd is cooked to about 42 °C and broken to rice-grain size, and it rests a day in rush baskets before saturated brine. It ripens at least three months in cool cellars, where a fermentation can open small eyes in the paste. Made in 5 steps over 3.1 months. The longest step, ripen in the cellar, takes at least 3 months (Regione Siciliana 2018).
| Main step | at least 3 monthsReported[pat-sheet][sic-pat2023] | Ripen in the cellar |
|---|---|---|
| Temperature | 36 °CReported[pat-sheet][sic-pat2023] | Set the milk with lamb rennet |
The regional sheet says a fermentation during ripening sets it apart from other Sicilian pecorini, and ONAF notes it can open small holes in the paste. The curd is cooked to about 42 °C and the name "caciotta" refers to its small size.
Made from raw ewe's milk. The regional sheet gives a ripening of at least three months in cool cellars; ONAF also describes a shorter make of 30–35 days in a cold room. CDC advises pregnant women, adults over 65 and people with weak immunity to avoid cheese made from raw milk.
Every number is labelled with how it is known. How this atlas is made
A local story says a Calatafimi shepherd family fled to Sardinia in the late 19th century and, on returning, mixed Sardinian and Sicilian cheesemaking into this cheese.
