Consortium 'formaggio Vastedda della Valle del Belìce'
Defends the historical-cultural heritage and safeguarding the production of typical Sicilian cheese made entirely of spun sheep's milk. Consists of more than 50 members among producers of milk, cheese makers and public institutions, the consortium promotes, protects and enhances the 'Vastedda della Valle del Belìce' PDO cheese.
Go to manufacturers Vastedda PDO
It was an old Sicilian cheese maker working his sheep's milk from which to produce the cheese dough put in baskets, the typical rush containers. And when the work began to sour because of the heat, the old cheese maker tried to remedy the situation by soaking in warm water, like cottage cheese.
Thanks to that particular technique the dough began to 'filare' (pulled-curd), and then placed in a dish took the characteristic shape of a cake.
Thus was born the first piece of 'Vastedda della Valle del Belìce'.
Needs all skills of sicilians cheesemakers to adapt the technique of 'filatura' (spun paste) to sheep's milk from which we obtain the Vastedda.
Find all informations in the Regulations Vastedda PDO
The "Vastedda della Valle del Belìce" obtained the Protected Designation of Origin (PDO) by the European Union, whose regulation was published in the Official Journal of the European Union on 29 October 2010.
DOP Vastedda della valle del Belìce
The protected designation of origin 'Vastedda della Valle del Belìce PDO' is reserved for the spun cheese, made from sheep reared in the 'Valle del Belìce'.
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The only spun paste cheese made from sheep's milk, retains all secrets of an ancient tradition.
White and sweet, fresh, with a slightly sour taste but not spicy. The roots of 'Vastedda della valle del Belìce' belong to the territories of Santa Margherita Belice, Contessa, Sambuca, Menfi, Partanna and Montevago.
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