A hard ricotta salata cheese, made with pasteurised sheep’s milk.
Located in Gibellina Nuova, in the hinterland of Trapani, the Messina brothers’ dairy farm processes milk collected daily from the best farms in the area.
A full palate, characterised by a long, pleasant aftertaste, with salty notes. This is the perfect ingredient for Pasta alla Norma, Parmigiana, and a lovely addition to fresh ricotta for ravioli and cannelloni filling.
Italy, Sicily.
Additional information
| Caring for your Cheese | Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat. |
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