Vastedda della Valle del Belice 
Vastedda della Valle del Belice is a traditional Sicilian cheese that takes its name from vastedda, a Sicilian word also used for a Palermo bread. The Italian agriculture ministry lists it as a prodotto agroalimentare tradizionale.
Lele1989, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | Italy |
| Specific Origin | Districts of Agrigento, Trapani, Palermo in Sicily |
| Protection | PDO (2007) |
| Milk Type | Raw whole sheep’s milk |
| Milk Treatment | Heated |
| Rind | None (free from rind) |
| Flavor | Lightly sourish but not spicy |
| Colors | Ivory white |
| Forms | Truncated conical, 6–7 inches diameter, 17–24 ounces weight |
| Age | 12 to 48 hours ready for consumption |
| Rennet Type | Lamb rennet |
What is Vastedda della Valle del Belice Cheese?
Vastedda della Valle del Belice comes from Sicily. Its name is the Sicilian word vastedda, sometimes vastella, which is used for more than one food. The same word names a bread from Palermo, the one used to build pani ca meusa, a veal spleen sandwich.
The Italian Ministry of Agricultural, Food and Forestry lists the cheese as a prodotto agroalimentare tradizionale. Vastedda Palermitana, a second Sicilian cheese sharing the name, appears on that list as well.
How Does Vastedda della Valle del Belice Cheese Compare?
The most relevant cheeses to compare Vastedda della Valle del Belice against.
