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	<title>Ericino cheese - Revision history</title>
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	<updated>2026-05-03T01:36:44Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Ericino_cheese&amp;diff=103057&amp;oldid=prev</id>
		<title>JuliaBalbilla at 12:55, 19 September 2011</title>
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		<updated>2011-09-19T12:55:23Z</updated>

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|description=Ericino cheese dates back to the Medieval period and is produced in the towns of Erice, Valderice, Custer, San Vito lo Capo, Castellammare&lt;br /&gt;
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[[Image:Ericino cheese.jpg|thumb|300px|right|Ericino cheese]]&lt;br /&gt;
[[Ericino cheese]] [[Dates|dates]] back to the Medieval period and is produced in the towns of Erice, Valderice, Custer, San Vito lo Capo, Castellammare del Golfo and Calatafimi on the island of Sicily.  It is made with a mixture of [[Unpasteurised|unpasteurised]] [[Milk|milk]] from the [[Ewes|ewes]] of the Belice Valley and Cinisara [[Cows|cows]], in varying proportions. &lt;br /&gt;
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The [[Cheese|cheese]] comes as fresh or matured (from 20 days to 4 months).  The shape is cylindrical with flat sides of 15-30 cm in diameter and 10-18 cm in height.  It has smooth rind which in colour ranges from golden yellow to dark [[Brown|brown]].  The interior is elastic, white to straw-coloored with irregular holes in size and distribution.  It weighs between 2 and 7kg.&lt;br /&gt;
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]&lt;br /&gt;
[[Category:Mixed milk cheeses]]&lt;br /&gt;
[[Category:Italian cheeses]]&lt;br /&gt;
[[Category:Sicilia cheeses]]&lt;br /&gt;
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		<author><name>JuliaBalbilla</name></author>
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