Branding the good
In this farmhouse, since 1928, they have consistently produced the cosacavaddu, a cheese that tastes of cow as much as of man.
I visited my friend Alessandro Criscione in the countryside of Marina di Ragusa. He invited me to brand a beautiful wheel of caciocavallo cheese, where you can sense the smell of pasture.
He milks twice a day, morning and evening, each time getting the cheese ready to be processed within the next twenty-four hours. No enzymes, no additives, no preservatives, no colourants: it’s only pure cheese, available in two versions. One is semi-mature cheese, with the ageing going from three/five months to eight/nine months, and the other is the cosacavaddu matured for about twelve months: the first is sweeter, whereas the second is tastier. Their shape is a parallelepiped to be more easily stacked and stowed, ready to be sent to America. With the restaurant closed for the moment, I spend my holidays visiting different suppliers, choosing the ones I like the most.
Ciccio Sultano
A practical mind