Maiorchino

Maiorchino is a traditional hard cheese from Sicily, Italy. It is mostly made with raw whole sheep’s milk, sometimes mixed with up to 25% goat’s milk. This cheese comes from the northern side of the Peloritani Mountains in Sicily. According to local stories, Maiorchino first appeared in the 1600s during a festival where cheesemakers used old cheeses in a race, rolling them with sticks. This festival still happens every year during Carnival in February.

Production Process

Maiorchino cheese is made between February and early June. The milk is heated to 95°F (35°C) and curdled with lamb or kid rennet in a copper boiler called a quarara. After 55-60 minutes, the curd is broken vigorously with a wooden tool, then heated again to 113°F (45°C). The curd is gathered, shaped into a ball, and placed on a wooden band called a garbua to drain. It is then pierced and pressed with a thin iron pole called a minacino for about two hours to remove the whey.

Salting and Aging

One day after pressing, the cheese is dry-salted and left on walnut shelves for 20-30 days. The aging process happens in cool, humid caves or stone structures, typical of the area. The cheese ages for at least 6-8 months, but it can be aged for over 12 months or even more than 24 months. Maiorchino is the longest-aged cheese in Sicily.

Characteristics

Maiorchino cheese is cylindrical with a flat or slightly concave top, a diameter of 14 inches (35 centimeters), and a height of 5 inches (12 centimeters). It weighs between 22-40 pounds (10-18 kilograms). The cheese has a delicate taste that becomes spicier with age. It has a herbaceous, floral, and fruity aroma. The cheese’s rind is amber-colored, and the interior paste is straw yellow and compact.

Traditional Uses

During the Carnival festival, people in the towns of Basicò and Novara di Sicilia roll aged Maiorchino cheeses down the streets in a race. The cheese is often used as a table cheese and pairs well with red wine. Its compact, white to pale yellow paste is perfect for slicing and eating with other foods.

Preservation

Maiorchino cheese requires careful aging and maintenance. After the initial salting period, the cheese is continuously cleaned, rubbed, and turned during the first two months. From the third month onward, it is treated with Sicilian olive oil. This long and careful aging process helps develop its unique flavor and texture.

Important Facts

Country of Origin	Italy
Specific Origin	Peloritani Mountains, Sicily
Milk Type	Raw whole sheep's milk, goat's milk (max 25%)
Milk Treatment	Raw
Texture	Hard
Flavor	Spicy with age
Aroma	Herbaceous, floral, and fruity
Forms	Cylindrical, flat or slightly concave face
Age	At least 6-8 months, normally over 12 months, up to 24 months
Rennet Type	Lamb or kid rennet paste