“Vastedda”  is a spun cheese made from full-cream sheep’s milk with natural acidity.

It is produced exclusively from the milk of Belice Valley sheep in the summer months when milk production is much less and is rich in intense aromas and components that make this typical cheese-making process easier.

The name comes from the dialect word “vasta” which means faulty, gone bad.

The extraordinary idea was to re-process any deformed pecorino cheeses by spinning them at a high temperature, thus producing a fresh cheese to be eaten within two or three days at the most.

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