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Cheese from Italy, Sicilia
Raw whole cow milk is set at 35 °C with lamb paste rennet in a wooden tub, broken to lentil-size grains and scalded under hot whey for about 4 hours. The curd hangs on a stick overnight to sour, then is sliced, stretched in hot whey, shaped into a sealed ovoid and pressed in a deep plate into a flat loaf. It is brined 2–4 hours and eaten fresh about two days later.
| Raw whole cow milk from local herds | [pat-sheet][onaf-sheet] |
| Lamb or kid paste rennet | The ONAF sheet names lamb paste rennet[pat-sheet][onaf-sheet] |
| Hot whey (scotta) or boiling water | For scalding and stretching; scotta is the whey left from making ricotta[onaf-sheet] |
| Salt | As a saturated brine[pat-sheet][onaf-sheet] |
| Starter | none added; the raw milk's natural microflora (microflora naturale in the Sicilian PAT sheet) |
Total time across the recorded steps: 2.3 days – 2.4 days
What changes: Lamb paste rennet sets raw milk at 35 °C in a wooden tub
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 whole cow milk is set at 35 °C with lamb paste rennet in a wooden tub, broken to lentil-size grains and scalded under hot whey for about 4 hours. The curd hangs on a stick overnight to sour, then is sliced, stretched in hot whey, shaped into a sealed ovoid and pressed in a deep plate into a flat loaf. It is brined 2–4 hours and eaten fresh about two days later. Made in 8 steps over 2.3 days – 2.4 days. The longest step, dry and sell fresh, takes 2 days (Regione Siciliana 2018). Streptococci and thermophilic lactobacilli, which dominated the curd and the wooden-vat biofilm in a study of Vastedda Palermitana; Lactobacillus delbrueckii rose during ripening does most of the fermenting.
| Main step | 2 daysReported[pat-sheet][onaf-sheet] | Dry and sell fresh |
|---|---|---|
| Temperature | 35 °CReported[pat-sheet][onaf-sheet] | Set the milk with paste rennet |
It is made by a very similar method to Caciocavallo palermitano but shaped into a flat loaf, named after the vastedda bread, and eaten fresh. It uses cow milk, unlike the ewe-milk Vastedda della Valle del Belìce PDO.
Made from raw milk; the curd is scalded in whey at 80–85 °C and stretched in whey at the same heat. In a 2026 study of this cheese, stretching at 85-95 °C almost eliminated undesirable bacteria (abstract).
Hazards the sources name: Hygiene indicators (Enterobacteriaceae, coliforms), lower in the vat than on other tools and almost eliminated by stretching at 85-95 C in the study.
Every number is labelled with how it is known. How this atlas is made
The earliest record is a Palermo market price list of 21 March 1412 in the city archive.
