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Cheese from Italy, Sicilia
Raw milk from Valle del Belice ewes (80%) and Cinisara cows (20%) is set in a wooden vat at about 36 °C with lamb paste rennet, with no starter added. The curd is broken to lentil size while hot water at about 50 °C is poured in, then packed into baskets and held about 4 hours in hot whey. Next day it is brined 12 hours per kg and ripened from 20 days to 4 months or more.
| Raw whole Valle del Belice ewe milk80% | From one or more milkings; free-range flocks[pat-sheet] |
| Raw whole Cinisara cow milk20% | [pat-sheet] |
| Lamb paste rennet80 g per 100 L of milk | [pat-sheet] |
| Hot water and hot whey (scotta) | [pat-sheet] |
| Salt (saturated brine) | [pat-sheet] |
| Olive oil and ground chilli | Rubbed on the rind of longer-aged cheeses[onaf-sheet] |
| Starter | none added; the milk's natural microflora |
Total time across the recorded steps: 21 days – 4 months
What changes: Starting material: raw ewe and cow milk, poured into a wooden vat
Output: raw ewe and cow milk, about four parts ewe to one part cow.
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 from Valle del Belice ewes (80%) and Cinisara cows (20%) is set in a wooden vat at about 36 °C with lamb paste rennet, with no starter added. The curd is broken to lentil size while hot water at about 50 °C is poured in, then packed into baskets and held about 4 hours in hot whey. Next day it is brined 12 hours per kg and ripened from 20 days to 4 months or more. Made in 6 steps over 21 days – 4 months. The longest step, ripen, takes 20 days – 4 months (Regione Siciliana 2018).
| Main step | 20 days – 4 monthsReported[pat-sheet][onaf-sheet] | Ripen |
|---|---|---|
| Temperature | 36 °CReported[pat-sheet] | Set with lamb rennet |
A mixed ewe and cow cheese found only around Erice, where medieval herds were sheep with a few cattle. Unlike Pecorino siciliano, it carries a fifth of cow milk, and the curd is warmed with hot water while it is broken.
Made from raw milk with no added starter. The fresh type is ripened for at least 20 days. The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria can grow in some cheeses during ageing. ANSES advises pregnant women, people with weak immune systems, people over 65 and young children to avoid raw-milk cheese, except pressed cooked cheeses such as gruyère and comté.
Every number is labelled with how it is known. How this atlas is made
The sheet dates it to the Middle Ages, when the herds of Erice were mostly sheep with a few cattle. That is why a mixed-milk cheese grew up in these towns and not elsewhere in Trapani.
