Farms, dairies, cooperatives and affineurs in Sicily that you can visit or buy from.
A guide to cheese farms in Sicily.
Organic sheep farm and dairy making Pecorino Siciliano DOP, Vastedda and ricotta from Valle del Belice ewes, offering guided visits with a cheese tasting.
Cheeses: Pecorino Siciliano, Vastedda della Valle del Belice, Ricotta, Primo sale
Visiting: guided farm visit, tasting of its DOP cheeses, fresh zabbinata and ricotta desserts
Family sheep dairy with over 500 ewes, making Pecorino Siciliano DOP, Vastedda and flavoured fresh pecorini, sold in its own shop in Gibellina.
Cheeses: Pecorino Siciliano, Vastedda della Valle del Belice, Ricotta, Flavoured fresh pecorini
Visiting: dairy shop, opened 2010, also selling the dairy's own olive oil and preserves
Four-generation family farm in the Ragusa countryside with brown cows on winter pasture, selling its Ibleo caciocavallo, ricotta and provola from its own shop on weekdays.
Cheeses: Caciocavallo semistagionato ibleo, Ricotta iblea, Provola iblea
Visiting: farm shop, open weekdays
Agricultural cooperative dairy in the Modica hills making Ragusano DOP, ricotta, mozzarella and provole under the Fattorie Iblee brand, with a shop inside the plant.
Cheeses: Ragusano, Ricotta, Provole and scamorze, Mozzarella
Visiting: shop inside the production plant
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The consortium's specification gives a square section of 15 to 18 cm a side, a length of 43 to 53 cm and 12 to 16 kg, so the 14 kg recorded is the midpoint. Its general page quotes about 16 kg a wheel.
The consortium's page on use says it pairs well with Etna Bianco among Sicilian whites, and among reds with Cerasuolo di Vittoria DOCG, Nero d'Avola, Nerello Mascalese, Syrah, Merlot or Frappato.
Qualigeo gives the whole province of Ragusa and the communes of Noto, Palazzolo Acreide and Rosolini in the province of Syracuse.
The consortium says it is eaten as it is up to about four months and grated once aged over a year. A popular dish is Ragusano all'argentiera, sliced and browned in a pan with garlic, oil and white vinegar.
Qualigeo lists Fresco (20 to 30 days), Semistagionato (60 to 90 days) and Stagionato (at least 120 days), with a spiced Pepato version.
Qualigeo gives fresh and semi-aged wheels 10 to 20 cm in diameter and height and 3 to 5 kg; the aged type is 15 to 30 cm across, 15 to 25 cm high and 6 to 14 kg. The consortium's own page gives a smaller range, 10 to 18 cm high and 4 to 12 kg, so published sizes vary.
The consortium describes a yellowish-white, very rough rind printed by the rush baskets, over a compact white or straw paste with few eyes.
Bread and olives, which tend to tame the sharp taste of the aged type, which is also widely grated over pasta.