Marka: Caseificio Manfrè

: Vastedda della valle del Belice D.O.P.

Vastedda della Valle del Belice or 'Belice Vastedda' is maybe the only one and for sure one of the few span-paste sheep cheese in Italy. It moreover represents a Slow Food Praesidium.

Taste, Serving Tips and Wines: Wonderfully fragrant and intense on the palate. Best served if cut in big slices and enriched with extra virgin olive oil, tomatoes and oregano.
Cheese-makers use to eat it together with a glass of local red wine; however, this delicate and fresh cheese would be best served with a white wine, best if a local one, Grillo or Inzolia.


Area of Production: Belìce Valley, provinces of Trapani, Agrigento and Palermo.
Production: Produced using raw dairy of breed ewes "Valle del Belìce" reared and fed mainly on pasture with GMO-free feed. Produced in the traditional way from Sicilian cheese-makers that, aided by autochthonous flora micro-dairy, can produce spun paste. All their skill is required to adapt the technique called 'filatura' (spun paste) to the sheep's milk from which they obtain the Vastedda.