Vastedda della Valle del Belice PDO

Vastedda della Valle del Belice PDO is a typical product of the Valle del Belice in Sicily, made with sheep's milk, and is one of the very few stretched-curd sheep cheeses. Vastedda della Valle del Belice PDO is a rindless cheese, and like all sheep cheeses, its fat content is not less than 35% on dry matter, while the sodium chloride content does not exceed 5% on dry matter. Vastedda della Valle del Belice PDO has a high protein content because during the curd stretching process, the fat is washed away, thus increasing the protein quantity relative to weight. Moreover, the true artisanal stretching operation requires particular skill given the low tendency of sheep's milk to be transformed into stretched-curd cheeses. Pairings: Vastedda della Valle del Belice PDO is a cheese that can be used as an ingredient in numerous recipes or can be consumed pure as a complement to tasty salads. Storage: Keep refrigerated. Aging: 25 Other: CHEMICAL_PHYSICAL & NUTRITIONAL CHARACTERISTICS: (Average values at production for 100 g of product with variations <5%) ENERGY VALUE Kcal 310/1345 Kj PROTEINS 24% FATS 24.6% OF WHICH SATURATED 16.7% CARBOHYDRATES 1% OF WHICH SUGARS 1% MOISTURE 45% SALT 1.2%