Sicilian first-salt cheese with black olives

Sicilian first salt cheese with a typical Sicilian compact paste. A cheese with an intense and unmistakable taste, pleasantly enriched by the addition of chopped black olives. The form is put for 72 hours in brine and then be brought to maturation for about 10-15 days and finally packaged. The milk used comes exclusively from Sicilian farms. Produced without preservatives.

The whole form weighs about 3 kg, you can also choose slices portioned in a vacuum from the 'special drop-down menu that follows. we suggest that before consuming the product to open it from vacuum and leave it all' air 15 minutes so that the cheese of pure sheep's milk can in contact with the 'air oxygenate and transmit the full organoleptic characteristics combined with those of olives mature cultivar nocellara del Belice

Ingredients: Sheep's milk, pasteurized milk, salt, rennet, milk enzymes, black olives cultivar nocellara del Belice.