JuliaBalbilla at 18:05, 5 August 2012

2012-08-05T18:05:21Z

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{{#seo:
|title=Maiorchino cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#maiorchinocheese #cheese #cheeses #oliveoil #curd #lamb #hand #siciliacheeses #sheepscheese #ewesmilkcheese #salting
|hashtagrev=12032020
|description=Maiorchino is very popular and sought after in Sicily
}}


[[Image:Maiorchino cheese.jpg|thumb|300px|right|Maiorchino cheese]]
Maiorchino is very popular and sought after in Sicily. According to accounts of Sicilian folk culture it has made its appearance around the 600 at the 'Sagra della maiorchina' (Festival of the Majorcan). Traditional production techniques have been discussed comprehensively in the 1933 book by Carmelo Campisi ''Pecore e [[Pecorino|pecorino]] della Sicilia'' ([[Sheep]] and [[Sheeps' cheese|sheeps' cheese]] of Sicily). It is a cooked, hard, [[Ewes' milk cheese|ewes' milk cheese]] from the municipalities of Saint Lucia del Mela, Novara di Sicilia, Basicò, Tripura, Mazzarrà Sant'Andrea, Fondachelli, Montalbano Elicona on the north side of Peloritani.

It is still produced using ancient techniques. The [[Milk|milk]] coagulates at 39°C with the aid of [[Lamb|lamb]] and/or kid [[Rennet|rennet]] paste. After the cutting of the [[Curd|curd]] it is heated up to about 60°C. Good [[Cheese|cheese]]makers manage to collect the [[Curds|curds]] by [[Hand|hand]] into a single spherical mass, which is placed in a [[Mould|mould]] and then allowing to rest on a wooden "mastrello". Particularities of the processing are that the [[Cheese|cheese]] is perforated with a thin rod of iron or wood to promote the draining of the [[Whey|whey]], and then is then pressed into the wooden mould of wood. After a day, it is removed from the mould and placed on [[Walnut|walnut]]. Two days later, the [[Cheeses|cheeses]] are dry-[[Salted|salted]] with [[Coarse sea salt|coarse sea salt]], and the [[Salting|salting]] varies from 20 to 30 days during the first 2 months. The cheese should be cleaned, rubbed and turned and from 3 months onwards treated with [[Olive oil|olive oil]]. A good Maiorchino is obtained after maturing for about 8 months.

The [[Cheese|cheese]] has an amber yellow rind which becomes brownish with age and the interior is pale yellow with a compact texture. The flavour is delicate, becoming more spicy as it matures. It weighs about 10-12kg with a height of 12cm and a diameter of 35cm. Maturing takes place in underground stone buildings which are typical of the area. Cool and humid caves and cellars with wooden shelves are also used.

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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Sicilia cheeses]]

<code 'hashtagrev:12032020'>[[Special:Search/maiorchinocheese|#maiorchinocheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/curd|#curd]] [[Special:Search/lamb|#lamb]] [[Special:Search/hand|#hand]] [[Special:Search/siciliacheeses|#siciliacheeses]] [[Special:Search/sheepscheese|#sheepscheese]] [[Special:Search/ewesmilkcheese|#ewesmilkcheese]] [[Special:Search/salting|#salting]]
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Maiorchino cheese - Revision history

JuliaBalbilla at 18:05, 5 August 2012