Shelves full of Pecorino Siciliano DOP
The caseificio with the sheep grazing nearby
The milking stations
The sheep with their lambs
Last evening’s milk
Wooden vats
Stainless steel vats
The milk
Award for their Vastedda
Patella breaking up the curds
Breaking the curds
Vastedda
Vastedda della Valle del Belice DOP
Placing the curd in the mould
Turning the curd in the basket
Turning the curd in the basket
The finished 7 to 8 month old Pecorino Siciliano with its markings
Pecorino Siciliano DOP
Making ricotta
Freshly made ricotta
My bowl of steaming ricotta
Ricotta
Cannoli stuffed with fresh ricotta
Cassata (sponge cake sandwiching ricotta and encased in marzipan and candied fruit)
Need more reasons to eat sheep’s milk cheese?
Valle del Belice
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