Vastedda della valle del Belìce is a fresh, rindless sheep’s milk cheese made by stretching the curd into low, rounded forms.
Vastedda della valle del Belìce takes its low, rounded form in a deep ceramic plate.
The specification connects its name with these plates, called vastedde. Traditional wooden and rush tools remain part of the cheesemaking method in the protected area, which includes named municipalities in Agrigento, Trapani and Palermo provinces.
Whole raw sheep’s milk is coagulated with lamb rennet. The curd drains in rush baskets without pressing and ferments before stretching. Hot water or scotta softens the curd, which is stretched and shaped by hand. The forms set in ceramic plates before brining and drying. The finished cheese is fresh and rindless, with a smooth ivory surface and compact white paste.
The protected area includes named municipalities in Agrigento, Trapani, and Palermo provinces, Sicily. Bisacquino is included only for its San Biagio district.
SicilyUse the full protected name, Vastedda della valle del Belìce DOP, when choosing this cheese. Consult the official specification for its production requirements.
Vastedda is a fresh cheese. Our suggestion: follow the storage and use instructions on the pack.
The specification calls for whole raw sheep’s milk.
The protected area includes named municipalities in Agrigento, Trapani, and Palermo provinces, Sicily. Bisacquino is included only for its San Biagio district.
Vastedda della valle del Belìce is a DOP cheese. Its official specification sets the requirements for using the protected name.
The places, tables and makers we found worth your time. One email, no noise.
One letter a month. Unsubscribe at any time. We never share your address.
