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The first historical document telling about cheese dates back to 3000 B.C., in Sumerian and Egyptian time. Sicilian cheese, instead, is mentioned in documents of the classical Greek period.
In Sicily, dairy tradition is very important and boasts a long history of quality seeking. Suffice it to remember the ancient practise of giving dairy products as presents for special events and feasts.
Cheese is a complete food very important for human body. It contains calcium, phosphorus and complete proteins. The nutritional values of mature cheese are higher than underripe ones.
There are several kinds of typical Sicilian cheese, as for example:
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| Canestrato |
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| Fiore Sicano |
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| Maiorchino |
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| Padduni e Caprini |
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| Pecorino |
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| Piacentino di Enna |
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| Provola |
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| Ricotta |
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| Tuma |
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| Vastedda del Belice |
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