The town of Godrano
Local products from Godrano
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The "Caciocavallo Palermitano" cheese
The Sicilian "Caciocavallo Palermitano" cheese is produced in the province of Palermo and in some towns of the province of Trapani too, but mainly in the area of Godrano and Cinisi, in the province of Palermo.
In these areas lives a breed cattle, the "Cinisara", which takes its name from one of the towns where the production of cheese has become historic: the town of Cinisi.
The "Cinisara" has an average size, brilliant black mantle and strong bones which draws its food from grazing land and mountainous wilderness.
While living in a territory that does not offer favorable conditions because of the great prevalence of harshness and lack of vegetation, the "local black cow" produces sufficient quantities of an aromatic milk, fat and rich of proteins, well suited for the production of the "Caciocavallo Palermitano" cheese.
The cheese is produced with old traditional techniques and it's productione includes the use of ancient tools. Milk is worked in wooden recipients; the row ches, minutely broken is then extracted and dryied and then cut into large slices.
Later it is placed again in the wooden recipients and covered with what remains after the production of the ricotta cheese: then it is extracted again and pressed up to give a flat and elongated shape.
The final aspect is obtained rolling the cheese on a stick and then working it by hands giving it the shape of a big pear. Only after this phase the cheese keeps its characterictic shape of a square based parallelepiped weighing approximately from eight to ten kilograms.
The form obtained is placed in a salt brine for a period ofg one day for each kilo and then seasoned for a period ranking from two up to six months.
The unique features of the "Caciocavallo Palermitano" comes from the long handworking, the short salting and the size, that is smaller than the Ragusano cheese.