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Cheese from Italy, Sicily, Valle del Belìce
Raw whole milk of Valle del Belìce sheep is set with lamb rennet paste at 36–40 °C in 40–50 minutes in a wooden vat, broken to rice-grain size and left in rush baskets at room temperature for 24–48 hours to sour to pH 4.7–5.5. The sliced curd is stretched under whey or water at 80–90 °C, shaped into balls and set in deep ceramic dishes. After 30 minutes to 2 hours in saturated brine it is eaten fresh, 12–48 hours later.
| Raw whole milk of Valle del Belìce sheep from the area | Evening and next morning's milk, worked within 48 hours of the first milking[vastedda-disc][vastedda-eu2010] |
| Lamb rennet paste made in the area, dissolved in warm water60–100 g per 100 litres of milk | From the abomasum of 25–35-day-old suckling lambs, salted, dried and mixed five parts paste to one part salt[vastedda-disc] |
| Saturated brine of cooking salt | [vastedda-disc] |
| Starter | no starter culture is added; the curd ferments naturally in rush baskets |
Total time across the recorded steps: 37 h – 4.1 days
What changes: Lamb rennet paste sets the raw ewe milk at 36–40 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole milk of Valle del Belìce sheep is set with lamb rennet paste at 36–40 °C in 40–50 minutes in a wooden vat, broken to rice-grain size and left in rush baskets at room temperature for 24–48 hours to sour to pH 4.7–5.5. The sliced curd is stretched under whey or water at 80–90 °C, shaped into balls and set in deep ceramic dishes. After 30 minutes to 2 hours in saturated brine it is eaten fresh, 12–48 hours later. Made in 7 steps over 37 h – 4.1 days. The longest step, sour in rush baskets, takes 24 h – 2 days (Disciplinare di produzione della DOP 'Vastedd…). Autochthonous lactic acid bacteria; the commonest in winter and spring cheeses were Streptococcus gallolyticus subsp. macedonicus, Streptococcus thermophilus, Lactococcus lactis and Leuconostoc mesenteroides does most of the fermenting.
| Main step | 24 h – 2 daysSet[vastedda-disc] | Sour in rush baskets |
|---|---|---|
| Temperature | 36–40 °CSet[vastedda-disc] | Set with lamb rennet paste |
| Acidity | pH 4.7–5.5Set[vastedda-disc] | Sour in rush baskets |
One of very few stretched-curd cheeses made from sheep milk; the raw curd sours for a day or two in rush baskets before it is stretched, and it is eaten fresh.
The specification requires the milk to be worked within 48 hours of the first milking and allows it to be chilled. The curd is stretched at 80–90 °C, the shaped loaves sit 30 minutes to 2 hours in saturated brine, and the cheese is sold fresh 12–48 hours later, packed at the dairy where it was made because it is a "living" product rich in changing microorganisms. The curd is ready to stretch at pH 4.7–5.5. A study of the cheese found enterobacteria at 3.3–5.6 log CFU/g in some samples.
Hazards the sources name: Enterobacteria, when present, at 3.3–5.6 log CFU/g.
Every number is labelled with how it is known. How this atlas is made
The specification says the name comes from the vastedde, the deep ceramic dishes in which the stretched cheese is set to firm into a loaf shape. It adds that the name may also come from "vasta", meaning spoiled, because local cheesemakers tried to recover fresh cheeses made in summer that had gone off in the heat. The EU entered the name in the PDO register on 28 October 2010.
