Nero Cheese of Etna is a typical Sicilian cheese, produced from whole cow's milk. After about 15 days from production, the rounds of Nero Cheese of Etna are immersed in fresh pomace from black grapes of Etna just pressed, where they remain for 40 to 60 days. This cheese is produced in September and October, when the grape musts are fermenting in the cellar. Our Nero Cheese of Etna has an aromatic taste, pleasant and inviting, rich in fruity notes. The aroma of this cheese is a blend of wine and milk that is incredibly intoxicating. The affinity between cheese and wine is strong, as both categories of products start from a natural element (grapes and milk) that undergoes a transformation, with alcoholic fermentation for the wine and curdling for the cheese; both mature, age, and die, depending on the type. Characteristics of Nero Cheese of Etna: - Type: whole cow's milk cheese with a firm, compact white paste and few eyes - Color: variable between ivory and straw yellow tending to violet, due to the presence of wine - Taste: aromatic, pleasant and inviting, rich in fruity notes - Aroma: milk and "drunken" wine with red wine - Origin: Sicily - 100% Sicilian - 100% Artisan It is considered a traditional Italian agri-food product of the Ministry of Agricultural, Food and Forestry Policies. The bond with wine is very strong, and the Nero Cheese of Etna has a white, compact paste with few eyes, with a color ranging from ivory to straw yellow, that smells of milk and wine. A good pairing is with fig or apricot jam. The characteristic full, aromatic flavor, at the same time spicy and sweet of the Nero Cheese of Etna mixes with a winey touch. Tasting it alone, it pairs pleasantly with a wine of good structure, full-bodied and persistent, perhaps even aged. An example could be the Etna Rosso or the classic meditation wine, Marsala. Our mission is to carry on a rediscovery of Sicilian products, good and natural, the result of the commitment, passion, and ingenuity of taste artisans. The company is focused on enhancing local specialties and considers it fundamental to produce typical and traditional products that risk being lost or forgotten. Our cheeses are the heart of the peasant tradition: all cheeses, and in particular the Nero Cheese of Etna, are obtained from the processing of milk coming from small Sicilian farms. Different native Sicilian breeds, such as the Modicana cow, the Girgentana goat, the Maltese and the Argentata of Etna, and the Belìce sheep, contribute to the production of various cheeses of the Sicilian dairy tradition. Discover our selection, in addition to the Nero Cheese of Etna, you will find Maiorchino, Piacentinu Ennese, Vastedda della Valle del Belìce, and other cheeses such as Ragusano monostalla, Provola delle Madonie, Cosacavaddu Ibleo, Scaluni, and a variety of caciotte, goat cheeses, and pecorinos to discover with each tasting, the flavors of a rediscovered Sicily.
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Nero Cheese of Etna is a typical Sicilian cheese, produced from whole cow's milk. After about 15 days from production, the rounds of Nero Cheese of Etna are immersed in fresh pomace from black grapes of Etna just pressed, where they remain for 40 to 60 days. This cheese is produced in September and October, when the grape musts are fermenting in the cellar. Our Nero Cheese of Etna has an aromatic taste, pleasant and inviting, rich in fruity notes. The aroma of this cheese is a blend of wine and milk that is incredibly intoxicating. The affinity between cheese and wine is strong, as both categories of products start from a natural element (grapes and milk) that undergoes a transformation, with alcoholic fermentation for the wine and curdling for the cheese; both mature, age, and die, depending on the type. Characteristics of Nero Cheese of Etna: - Type: whole cow's milk cheese with a firm, compact white paste and few eyes - Color: variable between ivory and straw yellow tending to violet, due to the presence of wine - Taste: aromatic, pleasant and inviting, rich in fruity notes - Aroma: milk and "drunken" wine with red wine - Origin: Sicily - 100% Sicilian - 100% Artisan It is considered a traditional Italian agri-food product of the Ministry of Agricultural, Food and Forestry Policies. The bond with wine is very strong, and the Nero Cheese of Etna has a white, compact paste with few eyes, with a color ranging from ivory to straw yellow, that smells of milk and wine. A good pairing is with fig or apricot jam. The characteristic full, aromatic flavor, at the same time spicy and sweet of the Nero Cheese of Etna mixes with a winey touch. Tasting it alone, it pairs pleasantly with a wine of good structure, full-bodied and persistent, perhaps even aged. An example could be the Etna Rosso or the classic meditation wine, Marsala. Our mission is to carry on a rediscovery of Sicilian products, good and natural, the result of the commitment, passion, and ingenuity of taste artisans. The company is focused on enhancing local specialties and considers it fundamental to produce typical and traditional products that risk being lost or forgotten. Our cheeses are the heart of the peasant tradition: all cheeses, and in particular the Nero Cheese of Etna, are obtained from the processing of milk coming from small Sicilian farms. Different native Sicilian breeds, such as the Modicana cow, the Girgentana goat, the Maltese and the Argentata of Etna, and the Belìce sheep, contribute to the production of various cheeses of the Sicilian dairy tradition. Discover our selection, in addition to the Nero Cheese of Etna, you will find Maiorchino, Piacentinu Ennese, Vastedda della Valle del Belìce, and other cheeses such as Ragusano monostalla, Provola delle Madonie, Cosacavaddu Ibleo, Scaluni, and a variety of caciotte, goat cheeses, and pecorinos to discover with each tasting, the flavors of a rediscovered Sicily.
