Vastedda della Valle del Belìce

Known as the sheep version of Mozzarella, this Sicilian delicacy might quite possibly be the only ovine spun cheese in the world. Vastedda cheese is produced in the provinces of Agrigento, Trapani and Palermo in the Belìce Valley, where the climate is very different than in other parts of Sicily, influenced with lower temperatures, rainfalls and the south-eastern and northern winds Scirocco and Tramontana. The milk for the production of Vastedda must come from one or two successive milkings, and the processing must be done within 48 hours. Vastedda della Valle del Belìce has a fat content of not less than 35% and a characteristic aroma of fresh sheep’s milk while its flavor is sweet, fresh and pleasant, with a light sour note.

It has a moist, smooth and firm rindless surface, ivory to straw yellow in color. Unlike a lot of other cheeses, the fresher Vastedda is, the better. To get the best out of this chewy cheese, try it slightly heated and softened, drizzled with olive oil and topped with olives.