Cheese Sgroi supplies and distributes dairy products of Sicily, created in a totally handmade. The genuineness, the specific characteristics of the products and the accuracy of the craft traditions, make Sicilian cheese known and popular throughout Europe. The cheeses that the company wishes to be addressed are: the cheese Palermo and Ragusa, pecorino, ricotta and provole typical.
PROCESSING
Cheese processing goes through four stages: salting, drying, curing and packaging. Each process occurs in a specific cell of relevance and is strictly controlled through a constant monitoring of the processes.
- The brine. The use of salt as defined solubility is one of the oldest methods used for the preservation of food. The use of a more or less concentrated solution has an osmotic effect which preserves the food from the degenerated by bacterial action, as it inhibits their growth. The Sgroi Cheese guarantees the purity and quality of the water used for the solution.The brine (or salting) takes place in a cell with a constant temperature of about 10°C.
- The drying lasts for about eight months and takes place in a cell separated from the other, in which the temperature is maintained at about 10°C.
- The maturing takes place in special cells with constant control of temperature and humidity, in order to ensure a product intact and free from any defect, also might affect the taste.
- The packaging is the final part of the production process. As for the other phases, takes place in a specific cell and with a machine. A perfect hedge, in fact, guarantees the integrity of the product and its marketing safe.