According to the Consorzio, the cheese maker is, above all, an artist whose patience and daily interaction with his work produces these wonderful gastronomic delights. The guide lists 14 cheeses split into three groupings.

STRETCHED CHEESES

Considered a 'pasta filata' they are characterised by the process of stretching using hot water. They belong to the hard cheese family.

• Ragusano DOP
• Cosacavaddu Ibleo
• Provola dei Nebrodi
• Palermitano
• Vastedda del Belice
• Caprino di Girgentana

PRESSED CHEESES

Hard cheeses are also pressed to be either grated or to become table cheeses. They are pressed in reed cannisters or baskets to take their form.

• Pecorino Siciliano DOP
• Piacentina Ennese
• Maiorchino
• Fiore Sicano
• Tuma Persa
• Tumazzo Modicano

RICOTTA CHEESES

They are made with residfual whey from cow or sheep production. To preserve their shelf life they are salted and baked

• Ricotta Fresca
• Ricotta Salata
• Ricotta Informata

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