as stated in the production specifications:
The Vastedda valle del Belìce PDO must have a diameter between 15 and 17 cm. and a height of the side between 3 and 4 cm. Its weight must be between 500 and 700 gr., in relation to the size of the wheel, and have a surface without rind, ivory white, smooth compact without pitting or folds.
The vastedda of the Belìce valley has interesting organoleptic qualities.
Its protein content is higher than other types of fresh sheep cheeses. This primacy is due to its particular processing, in fact the spinning process generates a washout of the fat, which for the same weight, provides an increase in the proteins ammount.
For this reason it is an excellent source of nutrients, especially proteins, fat-soluble vitamins and mineral salts such as phosphorus and calcium.
In addition, the low concentration of fat makes it a highly digestible and light food.