The gift box “Very Important Cheese ”, encloses three musts of the sicilian dairy tradition. The cheeses are produced by Nebrolat, a dairy which lies in the NATURAL PARK OF THE NEBRODI mounts at 1,200 metres above sea level. It is an unpolluted oasis where fresh air is the secret ingredient of the Nebrolat cheeses.
– Sicilian pdo (protected designation origin) pecorino, in cuts of about 300 grams. It is hard half-cooked cheese, produced with whole and raw ovine milk, coming from animals bred in the area of the NEBRODI MOUNTS exactly where Nebrolat produces its cheeses.
– Terra mia cheese (my homeland cheese) with pystachios inside the cheese and pystachios in grains on the cheese rind, it’s a Sicily-shaped cheese (with patent no. Mise aoo… ) It is a pressed primo sale cheese in a new shape: the shape of Sicily. Produced with ovine and caprine milk, all of which rigorously sicilian. Inside the cheese there are large quantities of pystachios into pieces and the rind is covered with pystachios in grains. It is a fresh cheese which does not contain neither preservatives nor lactose.
– Matured sicilian provola with verdello lemon. It is a hand-made flaky cheese. During the molding phase a verdello lemon, which matures along with the provola, is added inside the cheese. The cheese has got a taste of lemon, very pleasant and delightful for the palate. The cheeses inside the box are very versatile, they can be used natural or for cooking.
RECIPES: 1) VALTELLINA AIR-CURED BEEF (BRESAOLA) WITH FLAKES OF LEMON PROVOLA: Place bresaola in slices on a plate, grate some lemon provola in flakes or strips, sprinkle with evo oil, lemon juice and ground black pepper.
2) TERRA MIA CHEESE WITH PYSTACHIOS Place the sicily-shaped cheese “terra mia” on a chopping board. Cut the cheese in thin slices vertically, keeping the shape of sicily. “Enjoy a slice of sicily” for a very important sicilian happy hour tasting it together with raw vegetables with an oil dipping sauce.
3) PDO SICILIAN PECORINO CHEESE Place the pdo sicilian pecorino cheese in cuts on a chopping board and enjoy it with honey or marmalade of tropea onions.
