PRIMO SALE CHEESE WITH CHILI PEPPER
19,90 €
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Primo Sale with chilli pepper is a hard cheese with a thin rind made from cow’s or sheep’s milk or, more rarely, goat’s milk. Very often the different types of milk are mixed. Sheep’s milk Primo Sale is mainly widespread in the southern area of Italy, while the one made with cow’s milk is more popular in northern regions such as Emilia-Romagna and Liguria.
Primo Sale cheese with chilli pepper is characterised by a thin, white or straw-yellow rind on whose surface you can see both the chilli pepper and the pattern of the basket in which it is placed to mature. The baskets used are also called “fascedde” in the Sicilian dialect: they are made of interwoven branches of rush and give the cheese its distinctive outer decoration. On the inside, Primo Sale cheese with chili pepper has a white colour and a compact texture.
INGREDIENTS
Pasteurized milk (sheep, goat, cow), lactic ferments, salt, rennet, chilli pepper. Country of origin of the milk: Italy
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
THE BEST WAYS TO TASTE IT
Our Primo Sale cheese with chilli pepper is made from pasteurised whole mixed milk (sheep, goat, cow), lamb rennet and salt. It has a savoury but at the same time sweet and delicate taste, reminiscent of fresh milk and butter and the aroma of black pepper can be perceived. It is a very versatile food that can be served in slices, seasoned with a drizzle of oil and a sprinkling of pepper, or combined with honey and fresh fruit to be enjoyed at the end of a meal as a dessert to refresh the palate. It is also perfect with cooked or raw vegetables to prepare a simple but delicious meal, ideal for summer or when craving something fresh and light but at the same time rich in taste.
PROCESSING
The production method of the Primo Sale cheese involves adding small amounts of rennet to the milk and then letting it coagulate slowly.
Once formed, the curd is then put to drain in special places. Primo Sale cheese is generally small and it has a cylindrical, parallelepiped or pyramid shape.
HISTORICAL BACKGROUND
Primo Sale is a cheese with ancient origins, typical of Sicily. The first evidence of its production dates back to the sixth century BC, when Pliny the Elder described it as one of the best cheeses of the time in his work Naturalis Historia. Moreover, it is a cheese shrouded in legend. In fact, in the 9th century BC Homer wrote that it was Polyphemus who invented the first salt. In his texts, it is said that the Cyclops milked goats and sheep, curdled half the milk and left it to rest in woven baskets.
