Cosacavaddu semi-matured Mongibella

This authentic pasta filata is one of the main attractions on every table in the Sicilian Iblei mountains. It is  produced year-round from raw whole cow's milk, and lamb or kid rennet. This cheese truly highlights the rich local dairy microflora, giving it a distinctive flavor. It probably is the closest thing to what you would imagine a daily mountain cheese from Sicily should taste. 

Our cheese is crafted using traditional methods with wooden tools. The cheese takes its distinctive cube-like shape within the mastrelle (wooden drawers) where it rests for at least 24 hours. After shaping, it is immersed in saturated brine before undergoing the ripening process, which varies based on the cheese's weight.

The color ranges from light straw to a more intense yellow, depending on the ripening stage. In our case, since we chose the semi-matured version (it gets quite punchy when it's more mature) it's between 60 and 80 days. 

Ingredients:

• Raw whole milk
• Rennet
• Salt

Weight:

500 gr or 250 gr vacuumed pieces

Storage Conditions:

• Store at 4°C (39°F)

Minimum Shelf life:

180 days, however: 

DISCLAIMER: CHEESE NEVER DIES

Ethical and artisanal food requires a bit of care, love and co-agency from us: when food is in our fridge or pantry, we are its stewards. 

This cheese shouldn't develop mold, but can get dry and a bit darker on the outside. Which is good: the outer layer protects it from outside unwanted microbes and fosters its maturation.

In the case of Cosacavaddu, just slice away the first 3mm, and you'll see that the cheese underneath is happy and bright. 

Over time (that is, if you manage to resist eating it all in one session) this cheese will  will become harder  and more intense in flavor. This is also good: that's your cheese expressing its full cheesiness and actualizing its best self through fermentation. 

Let's embrace the taste of entropy and savor the wonders of decay together. 

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