Maiorchino is made mostly from whole sheep’s milk, with the addition of a little goat’s or cow’s milk, between February and early June. The animals graze on the rich pastures in the Peloritani and Nebrodi mountains in northeast Sicily. The cheese’s principal characteristics are its large size (one of the largest sheep’s cheeses in Italy, it can weigh from 10 to 20 kilos), the poking of the curds with a thin stick called a “minacino” to drain out the whey, and the subsequent immersion of the cheese in the whey (“squadata”).
Season
Produced from February to June.
Back to the archive > Maiorchino is the result of centuries of tradition, but is at serious risk of disappearing. The production technique is very complex and the cheese requires long aging, but this hard work is not rewarded by the market. The Presidium wants to raise its profile, convincing local cheesemakers to revive production of a cheese which has great potential. Still today, during carnival, the shepherds in Basicò and Novara di Sicilia use aged Maiorchino to compete in a cheese-rolling race down the steep main street.
Production area
Peloritani Mountains, Messina Province
Presidium supported by
Sicilian Region
Production area
Peloritani Mountains, Messina Province
Presidium supported by
Sicilian Region
Producers
Il Maiorchino
di Domenico Isgrò
Contrada Carone
Furnari (Me)
Tel. +39 338 1885400
d_isgro@virgilio.it
Mario Mirabile
Contrada Fanuso
Santa Lucia del Mela (Me)
Tel. +39 360 531442
Il Maiorchino
di Domenico Isgrò
Contrada Carone
Furnari (Me)
Tel. +39 338 1885400
d_isgro@virgilio.it
Mario Mirabile
Contrada Fanuso
Santa Lucia del Mela (Me)
Tel. +39 360 531442
Slow Food Presidium Producers’ Coordinator
Domenico Isgrò
Tel. +39 338 1885400
d_isgro@virgilio.it
Slow Food Presidium Coordinator
Giuseppe La Rosa
Tel. +39 3662633391
lrpippo@tiscali.it
Domenico Isgrò
Tel. +39 338 1885400
d_isgro@virgilio.it
Slow Food Presidium Coordinator
Giuseppe La Rosa
Tel. +39 3662633391
lrpippo@tiscali.it
