€19,90
€19,90
Primo Sale is a hard cheese made from whole cow’s or sheep’s milk or, more rarely, goat’s milk. Very often these types of milk are mixed.
Primo Sale is characterised by a thin white or straw-yellow coloured rind showing the texture of the basket where the cheese has been placed to ripen. These typical Sicilian baskets are also known as ‘fascedde’ and are made from woven reed branches that give the cheese its distinctive surface decoration. On the other hand, the inside texture of Primo Sale is milky white and compact.
Mixed whole milk (sheep, goat, cattle) pasteurized, lamb rennet, salt. Country of origin of the milk: Italy
Mixed whole milk (sheep, goat, cattle) pasteurized, lamb rennet, salt. Country of origin of the milk: Italy
THE BEST WAYS TO ENJOY IT
Our Primo Sale is made from pasteurised mixed whole milk (sheep, goat, cow), lamb rennet and salt. It has both a savoury yet sweet and delicate taste, which recalls the one of fresh milk. Primo Sale can be very versatile for cooking: it can be eaten in slices, seasoned with a drizzle of oil and a sprinkling of pepper, or combined with honey and fresh fruit and served at the end of a meal to refresh the palate. It also goes perfectly with cooked or raw vegetables for a simple but delicious meal, especially during summer when looking for a fresh, light flavourful dish.
HISTORICAL BACKGROUND
Primo Sale has very ancient origins rooted in the Sicilian territory. The first evidence of its production dates back to the 6th century B.C., when Pliny the Elder described it as one of the best cheeses of the time in his piece Naturalis Historia.
Moreover, the creation of this cheese is shrouded in legend. In fact, in the 9th century B.C. Homer wrote that it was Polyphemus who invented Primo Sale. According to his writings, the Cyclops milked goats and sheep, curdled half the milk and left it to rest in woven baskets.
THE PROCESSING
In the southern regions of Italy, Primo Sale is mainly made of sheep's milk. Cow's milk cheese, on the other hand, is widespread in many northern Italian regions such as Emilia-Romagna and Liguria. The production method for Primo Sale involves adding small amounts of rennet to the milk and then letting it curdle slowly. The curd, once formed, is then put to drain in special places. Primo Sale cheese is generally small in size and takes on a cylindrical, parallelepiped or pyramid shape.
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