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AGED MAIORCHINO CHEESE - SLOW FOOD GR 500*

THE EXCELLENCE OF FOOD AND WINE FROM THE SICILY AND BEYOND

Back to category Formaggi Tipici SicilianiPresidi Slow Food

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* The weight of the product is approximate and could vary slightly from the one here indicated.

 

 

AGED MAIORCHINO CHEESE - SLOW FOOD GR 500*

euro 19.50 euro 16.58

Maiorchino is an excellent and very rare cheese in Italy. It began to be produced around the 1600's and still nowadays, in some commons of the province of Messina, the traditional "ruzzola" is carried out: the shepherds compete making the whole cheeses roll along the slope of the main street of the town.

Taste, Serving Tips and Wines: Robust and aromatic taste; Excellent as a table cheese to be served at the end of a meal or with jams and dry fruit. Best next to a aged wine or, if served with jams and nuts, a sweet wine as passito or moscato.

Weight: 500 gr* Area of Production: Peloritani Mountains, Province of Messina. Production: Suitable for long aging, Maiorchino is produced from February until the middle of June (in good years). The cheese is made in small quantities from raw sheep’s milk with added goat’s or cow’s milk, from livestock pastured on the rich meadows in the Peloritani Mountains. The production technique is highly complex and involves the long, patient task of bucatura – repeated piercing with a long needle to extract the excess whey from the center of the cheese. Appearance: The Maiorchino has got a cylindrical shape with flat faces, yellow crust and a white dense paste. It is 12-20 cm tall  and has a diameter of 28-32 cm, while its weight varies from 8 to 16 kg.

TYPE: MAIORCHINO

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