01PRSL
Whole | 950gr

16,91

01PRSL

PRIMO SALE CHEESE

Whole | 950gr

16,91

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

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.

Ingredients

Mixed whole milk (sheep, goat, cattle) pasteurized, lamb rennet, salt. Country of origin of the milk: Italy

Ingredients

Mixed whole milk (sheep, goat, cattle) pasteurized, lamb rennet, salt. Country of origin of the milk: Italy

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
Keep in the fridge
NUTRITIONAL VALUES
Energy value
1409 kJ - 340 Kcal
Fat
29,5 g
of which saturated fatty acids
17,9 g
Carbohydrates
1,6 g
of which sugars
0,59 g
Protein
17,08 g
Salt
1,29 g

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. 

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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