NERO DI SICILIA CHEESE
14,90 €
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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
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
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.
