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”).
Produced from February to June with a minimum aging period stipulated by the Presidium of four months.
Peloritani Mountains, Messina Province
Presidium supported by
Sicilian Regional Department of Agriculture and Forestry
tel. +39 338 1885400
S. Lucia del Mela (Me)
tel. +39 090 935886-360 531442