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
Website: feudopollichino.it
Qualigeo's sheet for Vastedda suggests a good Sicilian white, perhaps a Grillo or Chardonnay, besides olive oil and oregano. Grillo's citrus, herbal lift and high acidity freshen the mild, slightly tangy fresh sheep curd.
A long-aged, medium-sweet Marsala Riserva, with nutty, dried fig and orange notes, balances the salt and heat of an aged ewe's milk pecorino, and its nutty depth echoes the cheese's slow ripening.
The consortium says the piquancy of aged Pecorino Siciliano grows over 4 to 8 months. A Nero d'Avola with dark fruit and medium tannin stands up to the salt and spice; Qualigeo suggests bread and olives to tame the sharpness.
Address: Borgo Roccella, Contessa Entellina (PA), Sicily
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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