VU0100
Whole | 450gr

12,90

VU0100

VULCANO CHEESE

Whole | 450gr

12,90

Group-769

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Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Vulcano cheese is a typical Sicilian product. It is a soft paste cheese characterised by a rind manufactured with extra virgin olive oil and entirely sprinkled with red chilli pepper powder. Vulcano cheese is made from pasteurised sheep’s and goat’s milk.

Vulcano cheese has a strong, deliciously spicy taste and a floral and piquant aroma. A unique and inimitable flavour that will impress you from the very first bite. As for the smell, it has an intense aroma characterised by the typical scent of sheep’s milk and hay.

Ingredients

Pasteurised sheep’s and goat’s milk, salt, cultures, rennet. Aged in a crust with olive oil and red chilli powder 1%

Ingredients

Pasteurised sheep’s and goat’s milk, salt, cultures, rennet. Aged in a crust with olive oil and red chilli powder 1%

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 in the fridge between 0°C / +4°C
NUTRITIONAL VALUES
Energy value
Fat
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt

PROCESSING STEPS

Vulcano cheese is made from pasteurised sheep’s and goat’s milk. It is manufactured with olive oil and 1% red chilli powder and placed in special moulding baskets. This process gives Vulcano cheese its characteristic shape. In fact, this particular cheese makes part of the so-called “Canestrati” (from the Italian “canestro” meaning ” basket”) due to the basket-like moulds in which it is placed. Finally, the product is ripened for 15 days. The rind of Vulcano cheese is hard and has a deep red colour, while the inside paste is smooth, compact and straw-white coloured. When cut, the streaks given by the pepper will be immediately evident.

HISTORICAL NOTES

Vulcano cheese is a typical product of Southern Italy, and in particular a Sicilian one. It is in this land that the cheese-making tradition has been handed down from generation to generation along with the passion and experience for making typical cheeses such as Vulcano. And thanks to the combination of the Sicilian dairy tradition and today’s technological innovations, make it is possible to taste the unique flavour of the heart of Sicily.

HOW TO TASTE IT BEST

It goes perfectly with honey, jams or delicate jellies that make its unique flavour really stand out. In addition, Vulcano cheese is excellent with fresh vegetables, especially to create light but super delicious summer dishes.

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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