NS0001
Whole | 450gr

14,90

NS0001

NERO DI SICILIA CHEESE

Whole | 450gr

14,90

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Nero di Sicilia is a typical Sicilian cheese produced from pasteurised 100% Italian sheep’s and goat’s milk.

It is a compact semi-soft paste cheese whose peculiarity is in the black-coloured rind. In fact, the processing includes that the moulds are sprinkled with extra virgin olive oil and then covered in fresh black pepper.

This process makes Nero di Sicilia cheese a unique product with a particular and delicate aroma and a spicy and characteristic flavour that maintains the typical pecorino cheese piquant note.

The product is vacuum-packed to preserve its organoleptic properties.

Ingredients

Pasteurised sheep’s and goat’s milk, ferments and rennet. Refined with olive oil crust and 1% black pepper powder

Ingredients

Pasteurised sheep’s and goat’s milk, ferments and rennet. Refined with olive oil crust and 1% black pepper powder

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store at a temperature of 0°/+6°C
NUTRITIONAL VALUES
Energy value
1300 kJ - 311 Kcal
Fat
24,5 g
of which saturated fatty acids
16,4 g
Carbohydrates
1,32 g
of which sugars
0,21 g
Protein
21 g
Salt
1,9 g

HOW TO ENJOY IT BEST

Nero di Sicilia has very ancient origins and makes part of the Sicilian cheese-making tradition. Its peculiar aftertaste given by black pepper makes it perfect for several recipes. Nero di Sicilia is one of the so-called “Canestati”, a variety of cheese produced throughout the island that takes on different names depending on the specific production location. The term ‘Canestrato’ (in Italian “canestro” means “basket”) derives from the basket-like moulds where the cheese matures taking on a cylindrical shape with flat and sometimes concave faces and a wrinkled surface.
Inside the cheese has a straw-white colour. Nero di Sicilia is perfect for an aperitif and combines divinely with honey, jams or jellies. It is also particularly tasty with fresh seasonal vegetables, homemade bread, broad beans, peas or fresh figs. We recommend pairing it with full-bodied, aged red wines.

PROCESSING STAGES

Nero di Sicilia is a fresh cheese, characterised by a semi-soft paste. During the first processing phase, the curd produced is placed in special moulds, left to rest for about 3 days and then treated in brine for 72 hours. Next comes the ripening stage, during which the surface is sprinkled with freshly ground black pepper and left to ripen for about 10 days. Thanks to this process, the pepper gives a spicy flavour to the product and a slightly pungent aftertaste.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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