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TYPICAL SICILIAN CHEESES ‘Il Gaetello’ Dairy at Ramacca - (Catania) Sicily
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IL GAETELLO is the name of a district in the heart of Sicily, in the territory of Ramacca, Catania, which gives the name to our dairy farm. We have been making Sicilian cheeses for three generations, using exclusively the Sicilian milk from our flocks and herds.
Our Cheeses are just right for all those who appreciate the simplicity of the Sicilian cheese-making tradition, in the true sense of the word. For this reason we use only Sicilian milk and we also pay attention to what our animals eat, by sowing organic forage in our meadows.
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MATURING
We also follow the maturing and the ‘affinature’ of our cheeses, choosing the best forms to be brought to perfect ripeness. All this allows us to understand the natural development and evolution of a cheese from the moment it was produced to the moment it reaches the consumer’s dining table.
Another important consideration is the short step between Producer to Consumer, avoiding all the various intermediary passages, the refrigerated storage, the rise and fall of the temperature, all details that can noticeably change the characteristics of flavour and consistency of the cheeses.
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RICOTTE! FRESH RICOTTA Ingredients: whey, sheep’s milk, salt. SHELF-LIFE 6 days. Ricotta is a dairy product made every day using whey, to which fresh sheep’s milk is added. Its consistency is creamy and smooth, the colour is ivory white, the taste is sweet and the aroma is delicate. These basic characteristics are the reason why Il Gaetello fresh ricotta is a versatile product suitable for making several typical Sicilian dishes, both sweet and savoury. The milk we use comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art. 2 / c. 500 g. art 3 / c. 1.8 kg. art 1 / c. 2.5 kg.
SICILIAN SALTED RICOTTA Ingredients: whey, sheep’s milk, salt. SHELF-LIFE 365 days. Sicilian salted ricotta is made with whey and sheep’s milk. To mature it has to lose all its serum and be of a firm consistency so that it does not break when removed from the basket. After dry salting, which is carried out by hand, it goes into the drying rooms and matured for about 30 days. Salted ricotta is indispensable for making certain typical Sicilian dishes, such as ‘pasta alla Norma’, which requires a generous grating as a topping. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 4 / c. 1kg. art 47 / c. 500 g. art 48 / c. 2.5 kg.
SOFT OVEN-BAKED RICOTTA Ingredients: whey, sheep’s milk, salt. SHELF-LIFE 20 days.The product has a firm golden crust as a result of being baked in the oven, and has a soft delicately flavoured heart. On the Sicilian table it is often served as antipasto, cut into cubes or slices. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 5 / c. 2kg. art 49 / c. 400 g.
HARD OVEN-BAKED RICOTTA Ingredients: whey, milk, salt. SHELF-LIFE 180 days. The product has a deep golden crust, the result of a long, slow oven baking which allows it to lose humidity. Hard oven-baked ricotta is perfect for grating. On the Sicilian table it is often used to add flavour to pasta dishes. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 220 / c. 1.5 kg.
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FRESH SHEEP’S MILK AND COW’S MILK CHEESES! FRESH TUMA CHEESE Ingredients: sheep’s milk, pasteurized milk, rennet, milk enzymes. SHELF-LIFE 30 days. Fresh cheese of soft consistency. The taste is particularly delicate and characteristic without any salt at all. It can be served at the table, and as it melts easily, also in the kitchen for the preparation of oven-baked pasta or pizza, and for the traditional Scacciate (bread pies) of Catania. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 8 / c. 14 kg. art 10 / c. 7kg. art 9 / c. 3kg. art 199 / c. 1kg. art 11 / c. 300 g.
WHITE FIRST-SALTING CHEESE Ingredients: sheep’s milk, pasteurized milk, salt, rennet, milk enzymes. SHELF-LIFE 180 days. Fresh cheese of soft consistency. The taste is intense and salty because after being pressed by hand in the baskets, it is placed in brine for 5 days before being allowed to mature for another 10-15 days. It is widely used as a table cheese, and as it melts easily, it is also used for oven-baked pasta, pizza, and for preparing the traditional Scacciate (bread pies) of Catania. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 198 / c. 3kg.
PEPPERED FIRST-SALTING CHEESE Ingredients: sheep’s milk, pasteurized milk, salt, rennet, milk enzymes. SHELF-LIFE 180 days. Fresh cheese of soft consistency. The taste is fresh, delicate and salty. The curds are pressed by hand in special baskets with whole black peppercorns which impart a unique spicy flavour. After the first salting, the form is allowed to mature for at least 10-15 days. It is mainly used as a table cheese and also for the preparation of various Sicilian dishes. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 12 / c. 14 kg. art 14 / c. 7kg. art 13 / c. 3kg. art 201 / c. 1kg. art 15 / c. 300 g.
SEMI-MATURE AND MATURE SHEEP’S AND COW’S MILK CHEESES
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PEPPERED SECOND-SALTING CHEESE Ingredients: sheep’s milk, pasteurized milk, salt, rennet, milk enzymes, 1% whole black peppercorns. SHELF-LIFE 210 days. Fresh cheese of semi-hard consistency. The taste is strong and slightly pungent because after being pressed by hand in the baskets, black peppercorns are added to the curds, which impart a unique spicy aroma to the finished cheese. After the first salting the form is left to mature for at least 2-4 months. Its slightly strong and spicy flavour will please those who appreciate semi-matured cheeses; excellent as a table cheese. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 27 / c. 14 kg. art 38 / c. 7 kg. art 204 / c. 1 kg. art 45 / c. 300 g.
MATURE PEPPERED CHEESE Ingredients: pasteurized sheep’s milk, salt, rennet, milk enzymes, 1% whole black peppercorns. SHELF-LIFE 365 days. With its unmistakeable taste this is the prime Sicilian cheese. It is produced during the period from February to May with selected sheep’s milk, and is then salted by hand and matured on wooden boards for about 12 months. It is a hard cheese characterized by the whole black peppercorns which impart a truly unique aroma. In its semi-mature version (4-6 months) it is nice as a table cheese, accompanied by a glass of good red wine. When it is fully ripe (10-12 months) it is the perfect cheese both for the table and for grating over pasta dishes. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 16 / c. 14 kg. art 17 / c. 7 kg. art 28 / c. 3 kg. art 151 / c 1 kg. art 18 / c. 300 g.
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DECORATED MATURE PEPPERED CHEESE Ingredients: pasteurized sheep’s milk, milk enzymes, rennet, salt, 2% whole black peppercorns, 6% chilli. SHELF-LIFE 365 days. This is created by our masters of the fine-tuning of flavour after carefully selecting the most regular forms of cheese matured for at least 10-12 months. The form is sliced by hand horizontally exactly through the middle. Once open it is decorated with red chilli and black peppercorns. Besides being an excellent cheese to eat in chunks as antipasto, it is perfect for display in grocery stores, as an eye-catcher in the cheese cabinet. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 51 / c. 14 kg.
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FLAVOURED FRESH CHEESES RANGE
FLAVOURED FRESH CHEESES IN PORTIONS OF C. 300 g.
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FLAVOURED FRESH CHEESES
!FIRST-SALTING CHEESE WITH CHILLI
Ingredients: sheep’s milk, pasteurized milk, salt, rennet, milk enzymes, 2% chilli. SHELF-LIFE 180 days. Soft consistency fresh cheese. The generous garnish of finely-chopped chilli pepper imparts a decidedly strong and pleasantly pungent taste. Three days after production it is placed in brine for 72 hours, before being allowed to mature for about 10-15 days, and then packaged. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 19 / c. 3 kg. art 206 / c. 1kg. art 30 / c. 300 g.
FIRST-SALTING CHEESE WITH OLIVES Ingredients: sheep’s milk, pasteurized milk, salt, rennet, milk enzymes, 2% black olives. SHELF-LIFE 180 days. Fresh soft consistency cheese. A cheese with a strong and unmistakeable taste enriched by the addition of chopped black olives. Three days after production it is placed in brine for 72 hours, before being allowed to mature for about 10-15 days, and then packaged. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 21 / c. 3 kg. art 208 / c. 1kg. art 34 / c. 300 g.
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FIRST-SALTING CHEESE WITH SUN-DRIED TOMATOES Ingredients: sheep’s milk, pasteurized milk, salt, rennet, milk enzymes, 2% sun-dried tomatoes. SHELF-LIFE 180 days. Fresh soft consistency cheese. A cheese with a strong and unmistakeable taste enriched by the addition of tomatoes dried in the hot Sicilian sunshine. Three days after production it is placed in brine for 72 hours, before being allowed to mature for about 10-15 days, and then packaged. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 20 / c. 3 kg. art 207 / c.1 kg. art 32 / c. 300 g.
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FLAVOURED FRESH CHEESES
FIRST-SALTING CHEESE WITH ROCKET Ingredients: sheep’s milk, pasteurized milk, salt, rennet, milk enzymes, 2% rocket. SHELF-LIFE 180 days. Fresh soft consistency cheese. A cheese with a fresh, delicate taste enriched by the addition of fresh chopped rocket, which imparts a delightfully refreshing aroma. Three days after production it is placed in brine for 72 hours, before being allowed to mature for about 10-15 days, and then packaged. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 22 / c. 3 kg. art 209 / c.1 kg. art 31 / c. 300 g.
FIRST-SALTING CHEESE WITH PISTACHIOS Ingredients: sheep’s milk, pasteurized milk, salt, rennet, milk enzymes, 2% pistachios. SHELF-LIFE 180 days. Fresh soft consistency cheese. The curds are pressed by hand into the baskets together with a generous quantity of chopped pistachios which impart a unique taste and flavour, and a typical texture given by the soft cheese and the crunchy pistachios. Three days after production it is placed in brine for 72 hours, before being allowed to mature for about 10-15 days, and then packaged. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 23 / c. 3 kg. art 205 / c.1 kg. art 33 / c. 300 g.
TASTY CHEESE Ingredients: sheep’s milk, pasteurized milk, salt, rennet, milk enzymes, 1% rocket, 1% chilli, 1% olives stuffed with sweet peppers. SHELF-LIFE 180 days. Fresh soft consistency cheese. Soft consistency fresh cheese. The paste, with a few small ‘eyes’, is generously enriched with rocket, chilli and green olives stuffed with sweet peppers. Three days after production it is placed in brine for 72 hours, before being allowed to mature for about 10-15 days, and then packaged. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 140 / c. 3kg. art 150 / c. 1kg. art 141 / c. 300 g.
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SEMI-MATURE AROMATIZED CHEESES
BLACK OF SICILY CHEESE Ingredients: sheep’s milk, pasteurized milk, salt, rennet, milk enzymes, c. 6% ground black pepper. SHELF-LIFE 210 days. Semi-mature, firm consistency cheese, with a powerfully intense taste, due to the aroma imparted by the ‘affinature’ of finely-ground black pepper which covers the whole surface. Three days after production it is placed in brine for 72 hours. After this the rind is completely covered with a thick layer of freshly-ground black pepper, which during the approximately 60-day period of ripening and ‘affinature’, strictly on wooden boards, gives the particular spicy flavour. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 246 / c. 7kg. art 247 / c. 3kg. art 248 / c. 300 g.
RAMACCHINO Sicilian semi-mature cheese Ingredients: pasteurized milk, salt, rennet, milk enzymes. SHELF-LIFE 210 days. Ramacchino cheese is produced with selected cow’s milk, exclusively from our own farm. The paste has a few small ‘eyes’ and is of firm consistency. The characteristics of the product are: the forms have an amber-yellow rind which tends to turn dark brown as the ripening proceeds, while the paste, a characteristic straw yellow colour, has a compact consistency and a delicate taste, becoming more pungent as it matures. The best period of production is spring, until approximately 20 June. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 246 / c. 7kg. art 247 / c. 3kg. art 248 / c. 300 g.
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SOFT CHEESES
TALE’ SOFT CHEESE Ingredients: milk, salt, rennet, milk enzymes. SHELF-LIFE 60 days. TALE’ soft cheese is a newcomer on the market and is made exclusively by ourselves. Our passion for the Sicilian cheese-making tradition leads us to experiment new delights, while drawing our inspiration from techniques of the distant past. This how Tale’ was born, a soft, crusty table cheese. Its delicate taste will please the most refined and demanding palates. It is made with fresh cow’s milk. The paste, with a soft consistency and a delicate flavour, has a few small ‘eyes’, and a characteristic slightly mouldy, edible rind, which imparts a unique aftertaste. Form weighing: art 211 / c. 2kg.
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PULLED COW’S MILK CHEESES
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PULLED COW’S MILK CHEESES
Dedication, passion and craftsmanship to give a shape to milk
PULLED COW’S MILK CHEESES WHITE MANDARINO PULLED CHEESE SHELF-LIFE 60 days. Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes. Pulled cheese made with pasteurized cow’s milk. The paste is soft and consistent on cutting, white in colour and with a sweet taste. After pulling, the paste is worked by hand. The resulting form, like a large mandarin orange, is placed in brine for 6 hours. After salting the product is matured for about 10 days, before packaging. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 101 / c. 3/6 kg.
SMOKED MANDARINO PULLED CHEESE SHELF-LIFE 60 days. Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes, smoke aroma. Pulled cheese made with pasteurized cow’s milk. The paste is soft and consistent on cutting, white in colour and with a sweet taste, with a thin amber-coloured rind as a result of the smoking. After pulling, the paste is worked by hand. The resulting form, like a large mandarin orange, is placed in brine for 6 hours. After salting the product is smoked with smoke aroma, matured for about 10 days, before packaging. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: FRESH CASALE PROVOLA PULLED CHEESE SHELF-LIFE 60 days. Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes. Fresh casale provola is a sweet cheese made with pasteurized cow’s milk. Even today it is made by hand, by expert local cheese-makers. The form may be small or medium-sized with a short ‘neck’ and a ball-shaped head. Salting is carried out in saturated brine. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 103 / c. 1kg.
SEMI-MATURE CASALE PROVOLA PULLED CHEESE SHELF-LIFE 90 days. Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes. Semi-mature casale provola is still made today by hand, by expert local cheese-makers using raw milk. Its typical flask shape can be of various sizes (3-6-12 kg.) with a short ‘neck’ and a ball-shaped head. Salting is carried out in saturated brine. Ageing takes place in cool airy rooms where the cheeses are hung in pairs over a beam for the whole maturing period of 30-60 days. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 123 / c. 3/12 kg. Forma da: art. 123/ kg. 3/12 ca.
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PULLED COW’S MILK CHEESES MATURE CASALE PROVOLA PULLED CHEESE SHELF-LIFE 180 days. Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes. Seasoned casale provola is still made today by hand, by expert local cheesemakers using raw milk. Its typical flask shape can be of various sizes (3-6-12 kg.) with a short ‘neck’ and a ball-shaped head. Salting is carried out in saturated brine. Ageing takes place in cool airy rooms where the cheeses are hung in pairs over a beam for the whole maturing period of about 4 months. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 124 / c. 3/12 kg.
!FRESH PROVOLETTA
PULLED CHEESE SHELF-LIFE 60 days. Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes. Fresh provoletta is made with whole pasteurized cow’s milk. Even today it is made by hand by the expert local cheese-makers. It is shaped like a small pear, with a short ‘neck’ and a ball-shaped head. Salting is carried out in saturated brine. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. art 107 / c. 400-500 g.
WHITE LOAF PULLED CHEESE SHELF-LIFE 60 days Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes. The white loaf cheese is made with pasteurized cow’s milk. The paste is soft but firm at the same time, the taste is pleasantly sweet. Salting takes place in saturated brine. The form is medium sized, cylindrical, and narrowing at both ends, ideal for slicing. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. art 108 / c. 1-6 kg.
SMOKED LOAF PULLED CHEESE SHELF-LIFE 60 days. Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes, smoke aroma. The smoked loaf cheese is made with pasteurized cow’s milk. The paste is soft but firm at the same time, the taste is pleasantly sweet with a hint of smoke. Salting takes place in saturated brine. The form is medium sized, cylindrical, and narrowing at both end, ideal for slicing. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. art 109 / c. 1-6 kg.
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PULLED COW’S MILK CHEESES WHITE BRAID PULLED CHEESE SHELF-LIFE 60 days. Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes. The white braid is a pulled cheese made with pasteurized cow’s milk. After pulling it is braided by hand before being placed in brine for about 6 hours. After salting it is packaged. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 112 / c. 2kg.
SMOKED BRAID PULLED CHEESE SHELF-LIFE 60 days Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes, smoke aroma. The smoked braid is a pulled cheese made with pasteurized cow’s milk. after pulling it is braided by hand before being placed in brine for about 6 hours, and then smoked with liquid smoke aroma. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 134 / c. 2kg.
WHITE SCAMORZETTA PULLED CHEESE SHELF-LIFE 60 days. Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes. White scamorza is made with whole pasteurized cow’s milk. The paste is soft, the taste is pleasantly sweet. Salting takes place in saturated brine. Its small size, like a little ball, makes it an ideal table cheese. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 110 / c. 250 g.
SMOKED SCAMORZETTA PULLED CHEESE SHELF-LIFE 60 days Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes, smoke aroma. Smoked scamorza is made with whole pasteurized cow’s milk. The paste is soft, the taste is pleasantly sweet, with a hint of smoke. Salting takes place in saturated brine. Its small size, like a little ball, makes it an ideal table cheese. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 111 / c. 250 g.
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PULLED COW’S MILK CHEESES
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SMOKED DOUGHNUT PULLED CHEESE SHELF-LIFE 60 days. Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes, smoke aroma. Smoked doughnut cheese is made with whole pasteurized cow’s milk. The paste is soft but compact at the same time, the taste is pleasantly sweet with a hint of smoke. Salting takes place in saturated brine. It is medium sized, round, with a central hole, ideal as a table cheese. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 115 / c. 250 g.
FRESH QUADRATONE CACIOCAVALLO PULLED CHEESE SHELF-LIFE 180 days. Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes. Fresh quadratone caciocavallo is a pulled cheese made with pasteurized cow’s milk. After pulling the curds are pressed into special moulds which give the product its characteristic rectangular shape. Three days after production it is placed in brine and then allowed to mature in special rooms for about 30 days. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 130 / c. 14 kg. art 131 / c. 7kg. art 132 / c. 3kg.
SEMI-MATURE QUADRATONE CACIOCAVALLO PULLED CHEESE SHELF-LIFE 210 days. Semi-mature quadratone caciocavallo is a pulled cheese made with pasteurized cow’s milk. After pulling the curds are pressed into special moulds which give the product its characteristic rectangular shape. Three days after production it is placed in brine and then allowed to mature in special rooms for about 60 days. The milk used comes exclusively from Sicilian farms. The product contains no preservatives. Form weighing: art 133 / c. 14 kg. art 134 / c. 7kg. art 135 / c. 3kg.
FANCY CHEESES
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FILAMELLA Food product made with cheese and salami Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes. Pork, salt, aromas and spices, saccharose, dextrose. Antioxidants: E301 (sodium ascorbate) Preservatives: E252 ( potassium nitrate) E250 (sodium nitrite). Produced by Azienda Agricola Mulinello Srl. Authorization CEE IT 2491/M CE. Pulled cheese made with whole pasteurized cow’s milk and salamella. Filamella is a delicious preparation obtained from the union of pulled cheese with a filling of a particular salami called ‘salamella’. The outer part is creamy white in colour, with a smooth surface which takes its shape from the form of the salamella inside. Filamella has a particular taste, resulting from the contrast between the sweet cheese and the spicy salamella, which blend on the palate with irresistible smoothness.
SMOKED FILAMELLA Food product made with cheese and salami Ingredients: pasteurized cow’s milk, salt, rennet, milk enzymes, smoke aroma. Pork, sale, aromas and spices, saccharose, dextrose. Antioxidants: E301 (sodium ascorbate). Preservatives: E252 (potassium nitrate) E 250 (sodium nitrite). Produced by Azienda Agricola Mulinello Srl. Authorization CEE IT 2491/M CE. Pulled cheese made with whole pasteurized cow’s milk and salamella. Smoked Filamella is a delicious preparation obtained from the union of pulled cheese with a filling of a particular salami called ‘salamella’. The outer part is amber brown in colour, with a smooth surface which takes its shape from the form of the salamella inside. Smoked Filamella has a particular taste, resulting from the contrast between the sweet smoky cheese and the spicy salamella, which blend on the palate with irresistible smoothness.