Animals live better, we eat better!
The agricultural and livestock sector in San Giovanni Gemini and Cammarata, boast a centuries-old tradition in the production of beef, sheep and goat meat. Thanks to the territory naturally predisposed to these activities, it allows the animals to graze in organically cultivated land, with pastures rich in plants and aromatic herbs, and at the same time to produce a very sweet milk and rare cheeses, now flagship among the cheeses in Sicily.
This method is not only valid for cattle, but also for sheep and goats; in fact goats and milk lambs (6-10 kg) are highly sought after and appreciated especially during Christmas and Easter. But there is also the production of light (20-25 kg) and heavy (25-35 kg) lambs.
In recent years, numerous farms and livestock farms have been transformed into dairies in line with new technologies in compliance with health and hygiene and community standards, while maintaining the particularity and genuineness of the products to better meet the needs of the market.
The classic that enchants everyone
Caciocavallo and provola
Spun curd cheese produced exclusively with whole cow's milk, coming from local farms, with animals fed on pasture. The production is distinguished in parallelepiped-shaped caciocavallo and pear-shaped provolone.
This form, both for table and grating, has a more or less spicy flavor depending on the degree of seasoning. The paste is compact and straw yellow in color. Table cheese with a weight ranging from 900 to 1000 grams, it has a thin, smooth and amber-colored rind. Both are used in different dishes of traditional Sicilian cuisine.
The specialties that surprise
Typical cheese that came out on religious holidays such as Corpus Domini. On that occasion, the brotherhoods carried their patron saint in procession and the decorations with the Ainuzzi were wasted. The cheese at the end of the celebrations was distributed to the poor and the faithful to be consumed.
They are figurative caci whose name probably derives from "fallow deer" as they had a similar shape or from the Greek aix aiggos which means goat.
Small stretched curd cheeses made with bovine milk in the shape of deer, fallow deer, goats, etc., with a thin straw yellow colored rind with a soft and compact consistency, weighing about 100-200 grams.
How are they made:
The milk from two consecutive milks is heated to a temperature of 37 ° and added with lamb rennet. The rennet curd undergoes a break with the “rotula”, a typical wooden tool, the size of a grain of corn. Hot water at 65-70 ° is added to the boiler, then the paste remains under the whey. When the temperature drops to 30 °, it is extracted and placed on sink tables, covered with sheets, where it remains for 24 hours. At the end of the acidification phase, the dough is spun and formed. Salting in brine.
U smoked panuzzo
Spun paste cheese produced exclusively with whole cow's milk, it has a round shape with an average weight of 500 grams, an amber color and an attractive flavor, it is characterized by the smoking process that takes place by immersion in solutions of flavored liquid fumes. The process lasts 10 minutes and continues with air drying for one hour and is consumed within three months of production .
Fresh soft cheese obtained from raw cow's milk of uniform and compact paste, more crumbly in the center of the wheel. White in color, with medium holes. The crust it is thin but not soft with a straw yellow color. The sweet taste, with a very slight acidulous vein, slightly aromatic, sometimes with a subtly bitter aftertaste. The smell is characteristic. Usually the size is round about 2 kg.
Best in Sicily
We are talking about the Mangiapane dairy, winner of the "Best in Sicily 2015" for being indicated as best cheese producer in Sicily. The prize conceived by the editorial staff of Chronicles of Taste it is awarded to the fine food and wine specialties of Sicily and to its best protagonists. The Oscar for this eighth edition is won by the products of the dairy company of the Sicani Mountains which for years has been dedicated to cattle and sheep breeding and to the production of cow cheeses. Especially well known is the caciocavallo prepared only with milk from Modicane cows, the best that can be found together with fresh or seasoned caciotta and the particular ricotta.
The cheeses of excellence in Sicily
San Giovanni Gemini and Cammarata, the cities of cheeses
It has a compact, white or slightly straw-colored paste, with an aromatically savory flavor, attributable to the main components of the milk, compact and elastic, with a thin crust.
Lightly salted fresh table cheese, consumed about 10 days after production, sometimes flavored with black pepper and grains.
Dairy product obtained by heating the residual whey from the processing of sheep and cow's milk. Ricotta is a very pleasant dairy product on the palate, creamy and soft with a white and ivory color, it has a truncated conical shape, due to the basket in which it is contained. The taste is sweet and smells like whey. It can be fresh, salted for up to 2 months on wooden boards or baked on earthenware plates in a wood oven.
Hard cheese, made with whole raw cow's and / or sheep's milk. Cylindrical in shape flat and slightly concave faces, it has a thin crust with a rough surface due to the modeling due to the basket, of ocher color. The paste is straw yellow in color. The taste is sweet for the fresh cheese, spicy and with a characteristic fragrant smell for the seasoned cheese. According to the maturation phases, the canestrato takes on different names: fresh tuma (without salt), first salt (8/10 days with salting), second salt (2/4 months with dry salting) and seasoned (over 4 months).
Hard cheese, produced exclusively with whole sheep's milk raised exclusively on pasture.
The artisanal transformation technique allows to preserve and enhance the aromas and flavors conferred on the milk by the pastures of the territory.
It has a compact and granular paste of an intense yellow color and a thick rind.
Cheese with a characteristic spicy and tasty flavor. Used both at the table and as a grater, an indispensable ingredient of tasty Sicilian dishes.
Among the best in Italy
Yes, another excellence to be shown, in the May issue, is the Gambero Rosso
in his usual "blind test" he inserts the ranking of the best yogurts in Italy, and here we are with our Fattoria Giambrone ranked second. Are we or are we not a "mountain of excellence" ?.
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