Cibus Srl bears from the initiative of three graduated young people, tied up strongly to their earth, decided to put fruit the matured experience valorising and making know the typical cheeses of Sicily to a more and more vast and qualified public, after been confined for a long while in a circle tightly local.

That was carrying to a gradual extinction of techniques of production and aging of the cheeses that orally from generations was handed down.
The sicilian cheese-makers, discouraged from the lack of a recognition of their sacrifices, they were satisfied of confer the milk, gotten from the flocks and from the prone herds to the natural pasture, to the Central of the Milk, holding for oneself only a small sufficient part to the production for the auto-consumption.

The key-factors characterizing all the cheeses we supply, in matter substantially are: the natural pasture, the raw milk, the rennet, the traditional process of transformation of the milk in cheese.

Marrying in full the activity and the philosophy of Slow Food, of which we are members, Cibus Srl is contributing such productions, exceptional for salubriousness and goodness, to increase.
The cheese-makers scattered in all the territory of Sicily are slowly finding again an encouraging enthusiasm.
We expect to valorise as much as possible our traditions, our culture and our way to eat.

Thus, our effort is tense to inform the consumer to perceive the real value of the traditional productions in clear manner, vectors of a patrimony of identifiable values.

Thank you for your time and interest