Bianco degli Elimi Format: 1.2 kg Origin and tradition Bianco degli Elimi comes from the sunlit pastures of western Sicily, a territory rich in history and agro-pastoral culture, once inhabited by the Elimi people, an ancient civilization that gives its name to this cheese. Here, among hills and sea breezes, the goats feed on spontaneous herbs and Mediterranean shrubs, imparting unique aromas and shades that tell the story of the land of origin. Artisanal processing Obtained from raw goat's milk sourced from small local farms, Bianco degli Elimi is produced using traditional methods that respect the seasonality and natural timing of the transformation. The slow coagulation, the gentle breaking of the curd, and the manual pressing preserve its original characteristics, while aging takes place in ventilated environments, where time and humidity slowly refine the cheese's structure. Appearance and structure The paste is compact, ivory in color, which evolves towards amber and golden tones over the months. When cut, it presents a smooth and uniform texture with a fine, even eye. Aromas and taste On the palate, Bianco degli Elimi offers a balanced taste progression: initially sweet and milky, then progressively more intense and complex as the aging (from 4 to 6 months) increases. The herbal and plant notes blend with more pronounced hints of dried fruit and hay, giving a lingering and harmonious finish. Pairings and tasting advice Ideal to enjoy on its own or accompanied by sulla honey, citrus jams, or durum wheat semolina bread. It pairs perfectly with structured white wines or soft, fruity reds from the same Sicilian land. Our Cheeses Our cheeses are the heart of peasant tradition: all cheeses are produced from milk sourced from small Sicilian farms. Indigenous Sicilian breeds: Modicana cows, Girgentana goats, Maltese and Argentata dell’Etna goats, and Belìce sheep are among the indigenous breeds from which milk for various cheeses of the Sicilian cheese-making tradition is sourced. Raw milk cheeses, organic cheeses, Slow Food Presidia cheeses, DOP cheeses, historic cheeses, and innovative cheeses. By browsing our selection, you will discover Maiorchino, Doppio Forno Ricotta, Piacentinu Ennese, Vastedda dell Valle del Belìce, Ragusano monostalla, Provola delle Madonie, Cosacavaddu Ibleo, and Scaluni, Tuma Persa, caciotte, goat cheeses, and pecorino to be discovered with every tasting, flavors from a rediscovered Sicily! Bianco degli Elimi is available online at our shop emporiosicilia.it!
Price VAT included
Bianco degli Elimi Format: 1.2 kg Origin and tradition Bianco degli Elimi comes from the sunlit pastures of western Sicily, a territory rich in history and agro-pastoral culture, once inhabited by the Elimi people, an ancient civilization that gives its name to this cheese. Here, among hills and sea breezes, the goats feed on spontaneous herbs and Mediterranean shrubs, imparting unique aromas and shades that tell the story of the land of origin. Artisanal processing Obtained from raw goat's milk sourced from small local farms, Bianco degli Elimi is produced using traditional methods that respect the seasonality and natural timing of the transformation. The slow coagulation, the gentle breaking of the curd, and the manual pressing preserve its original characteristics, while aging takes place in ventilated environments, where time and humidity slowly refine the cheese's structure. Appearance and structure The paste is compact, ivory in color, which evolves towards amber and golden tones over the months. When cut, it presents a smooth and uniform texture with a fine, even eye. Aromas and taste On the palate, Bianco degli Elimi offers a balanced taste progression: initially sweet and milky, then progressively more intense and complex as the aging (from 4 to 6 months) increases. The herbal and plant notes blend with more pronounced hints of dried fruit and hay, giving a lingering and harmonious finish. Pairings and tasting advice Ideal to enjoy on its own or accompanied by sulla honey, citrus jams, or durum wheat semolina bread. It pairs perfectly with structured white wines or soft, fruity reds from the same Sicilian land. Our Cheeses Our cheeses are the heart of peasant tradition: all cheeses are produced from milk sourced from small Sicilian farms. Indigenous Sicilian breeds: Modicana cows, Girgentana goats, Maltese and Argentata dell’Etna goats, and Belìce sheep are among the indigenous breeds from which milk for various cheeses of the Sicilian cheese-making tradition is sourced. Raw milk cheeses, organic cheeses, Slow Food Presidia cheeses, DOP cheeses, historic cheeses, and innovative cheeses. By browsing our selection, you will discover Maiorchino, Doppio Forno Ricotta, Piacentinu Ennese, Vastedda dell Valle del Belìce, Ragusano monostalla, Provola delle Madonie, Cosacavaddu Ibleo, and Scaluni, Tuma Persa, caciotte, goat cheeses, and pecorino to be discovered with every tasting, flavors from a rediscovered Sicily! Bianco degli Elimi is available online at our shop emporiosicilia.it!
