Slice of about 900g / 1100g

Semi-Matured Caciocavallo Palermitano Cheese

Spun paste cow's milk cheese, made from milk that comes exclusively from their own farms, matured for 3-4 months.

It has a parallelepiped shape. The rind is smooth and amber yellow. The paste is compact straw yellow. The smell is pleasant and the taste is sweet and delicate, tending to spicy.

Ingredients:

Cow's milk, rennet, salt

Shipping weight: 1,3 kg

Producer: Caseificio Ferranti D.&C.

Slice of about 900g / 1100g

Sicilian Pecorino DOP

Hard cheese and raw milk, produced exclusively with whole sheep's milk, fresh and coagulated with lamb rennet paste.

The salting is carried out dry, produced in the period between October and June; seasoned for at least 6 months to affix the mark.

White-yellowish rind, imprinted with the signs of the basket in which it was formed (canestrata), capped with oil, compact, white or straw-colored pasta, with limited holes, characteristic spicy flavor and delicate at the same time.

Excellent both for the table and for grating and with the characteristic taste of Sicilian pecorino.

Ingredients:

Raw sheep's milk, rennet, salt.

Shipping Weight: 1.3 kg

Producer: Caseificio Ferranti D.&C.

Slice of about 900g / 1100g

Matured Caciocavallo Palermitano Cheese

Spun paste cow's milk cheese, made from milk that comes exclusively from their own farms, matured for at least 6 months.

It has a parallelepiped shape. The rind is smooth and amber yellow. The paste is compact straw yellow. The smell is pleasant and the taste is sweet and delicate, tending to spicy.

Ingredients:

Thermised whole cow's milk, artisanal whey, salt, rennet.

Shipping weight: 1,3 kg

Producer: Caseificio Ferranti D.&C.

Slice of about 500g / 550g

Tuma Persa

Exclusive product with registered trademark!

Cheese made with cow's milk only and aged for 8 months, with a long and aromatic aftertaste reminiscent of blue cheeses, with a very low sodium content.

It owes its name to a phase of the production process, when once placed in the molds it is no longer touched for 8/10 days, then it is washed and left to ferment again for the same time before being finally washed, brushed and salted. .

The term "Persa" (lost) of the name is to be attributed precisely to this "abandonment" of the cheese.

The rind is yellow-ocher in color and becomes dark following the curatina, that is the capping performed with oil and ground pepper. The paste is tender, compact and tending to crumble, with few holes, white to straw yellow in color. The flavor is between sweet and spicy but never salty, with a long and aromatic aftertaste that vaguely recalls blue cheeses.

Ingredients:

Thermised cow's milk, salt, lamb rennet, lactic fermentation, sunflower oil and ground pepper in a crust.

Shipping weight: 0,8 kg

Producer: Caseificio Passalacqua

Form of about 450g / 500g

Salted Ricotta Cheese

Tasty variant of cheese to be grated on first courses, in particular on Pasta alla Norma

Medium / low salting that allows abundant use without affecting the salt-flavor of the dishes excessively.

Ingredients:

Sheep's milk, salt.

Shipping weight: 0,8 kg

Produttore: Giovanni Cacciatore

Whole form of about 1500g / 1600g

Fior di Garofalo

Exclusive product with registered trademark!

The only soft Sicilian cow's milk cheese with a flowery rind.

Aged for about 5 weeks, it has a delicate, sweet and slightly acid flavor.

Compact, soft and straw-yellow white color with a delicate creamy milk smell.

Ingredients:

Whole thermised cow's milk, salt, lamb rennet, lactic fermentation.

Shipping weight: 1,8 kg

Producer: Caseificio Passalacqua

Tray of 1 kg

Ricotta cream with sugar

Produced with local ricotta and artfully sweetened for a unique excellence of the territory of Santo Stefano Quisquina

The product is shipped frozen and with the use of passive refrigeration and thermal packaging.

From the moment of shipment it must no longer be refrozen and must be consumed within 10 days of departure.

Ingredients:

Fresh ricotta, granulated sugar.

Shipping weight: 1,5 kg

Producer: Giovanni Cacciatore