Caciotta Palermitana made with raw whole milk from pasturing Cinisara cows: aromatic, fatty, and very high in protein. Before spinning, the curd is manipulated for a long time, causing the cheese to flake in the mouth. Cheese with a smooth and shiny rind, pale yellow tending towards amber. White paste that turns pale yellow with a soft and compact texture, slightly tangy sweet flavor. Format: Between 400 g and 500 g. Characteristics: Caciotta Palermitana is a fresh cheese produced with whole cow's milk. It has a pale yellow color; the paste is compact and very soft, and the outer rind is edible. Derived from whole and raw cow's milk; natural microflora; lamb or goat pasta rennet; natural pasture and cultivated with supplemental fodder and concentrates in varying amounts depending on the forage season. Caciotta Palermitana, produced with traditional techniques, involves the coagulation of milk in a wooden vat at 35°C with lamb pasta rennet. The curd is drained with the help of a special wooden container, "cisca"; it is then cooked under hot water for about 4 hours, after which it is placed on a "cannara" cane rack to allow pressing. The resulting paste is hung on a wooden stick "appizzatuma" to facilitate whey drainage. The next day it is cut, placed into the "piddiaturi," a container for spinning, and spun with the help of a wooden stick "vaciliatuma." The Caciotta Palermitana, hand-shaped to acquire the oval form, is then left to dry on a wooden board. The next day it is salted; salting takes place in saturated brine for about 2-4 hours. Left to dry, after 48 hours it is ready to consume. It has an oval shape, more or less thick, with ivory colored paste. The flavor is tangy and fresh. We carefully continue to rediscover Sicilian products, good and natural. Products resulting from the commitment, passion, and ingenuity of taste artisans. We want to let you discover the goodness of our country, the flavors born from the meeting of peoples and cultures, the fruit of sun, land, sea, and tradition. Try our Caciotta Palermitana: all the taste of the best cheese from Sicily.
Caciotta Palermitana made with raw whole milk from pasturing Cinisara cows: aromatic, fatty, and very high in protein. Before spinning, the curd is manipulated for a long time, causing the cheese to flake in the mouth. Cheese with a smooth and shiny rind, pale yellow tending towards amber. White paste that turns pale yellow with a soft and compact texture, slightly tangy sweet flavor. Format: Between 400 g and 500 g. Characteristics: Caciotta Palermitana is a fresh cheese produced with whole cow's milk. It has a pale yellow color; the paste is compact and very soft, and the outer rind is edible. Derived from whole and raw cow's milk; natural microflora; lamb or goat pasta rennet; natural pasture and cultivated with supplemental fodder and concentrates in varying amounts depending on the forage season. Caciotta Palermitana, produced with traditional techniques, involves the coagulation of milk in a wooden vat at 35°C with lamb pasta rennet. The curd is drained with the help of a special wooden container, "cisca"; it is then cooked under hot water for about 4 hours, after which it is placed on a "cannara" cane rack to allow pressing. The resulting paste is hung on a wooden stick "appizzatuma" to facilitate whey drainage. The next day it is cut, placed into the "piddiaturi," a container for spinning, and spun with the help of a wooden stick "vaciliatuma." The Caciotta Palermitana, hand-shaped to acquire the oval form, is then left to dry on a wooden board. The next day it is salted; salting takes place in saturated brine for about 2-4 hours. Left to dry, after 48 hours it is ready to consume. It has an oval shape, more or less thick, with ivory colored paste. The flavor is tangy and fresh. We carefully continue to rediscover Sicilian products, good and natural. Products resulting from the commitment, passion, and ingenuity of taste artisans. We want to let you discover the goodness of our country, the flavors born from the meeting of peoples and cultures, the fruit of sun, land, sea, and tradition. Try our Caciotta Palermitana: all the taste of the best cheese from Sicily.
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