Cibus s.r.l.

Phases of manufacturing and aging are just the last, but not the least, important steps to obtain a cheese with great organoleptic qualities. Raw materials are also basically important; animals feed on by natural and spontaneous pasture and whole raw milk complete a process which has been carried on for centuries by our ancestors in the same manner.Technology of Sicilian cheese production differ considerably from one cheese to another because of:

1) the nature of the milk;
2) cow;
3) sheep;
4) goat;
5) buffalo;
6) mixed, in various percentage;
7) the nature of the cheese paste;
8) stretched curd, cooked or uncooked;
9) pressed curd, cooked or uncooked;
10) soft curd.

What's that can be joined of all the cheeses we select it is not only the excellent quality but even the artisan and traditionally hand-made process. We refer above all to the:
1) manual deeds of the cheese-maker;
2) wooden tools;
3) natural and cultivated pasture;
4) whole raw milk;
5) whey;
6) rennet and more...

As much as important is also the aging period which our cheeses are submitted to. Ripening is developed in environments in which micro-climate influence and characterize the structure and aroma of the paste. Indeed, the temperature inside the aging rooms (often caves) must range from 12 to 13 ° C; Relative Humidity within 80 - 90 %, to maintain a constant and regular ripening process of the mass of the cheese.
Keeping the shapes clean and covering with oil and vinegar allows to protect the cheese from mold and mite and to maintain the rind always soft and shiny.