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Majorcan from Novara di Sicilia, "Maiurcheu"

Majorcan-of-Novara

Product included in the national list of traditional agri-food products (PAT)

PAT type: Cheeses

Production area: Novara di Sicilia

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: Novara of Sicily.

Brief description of the product: Semi-hard or hard cheese, cooked, with no or light holes obtained from whole sheep or goat milk by rennet coagulation, in which the percentage of goat's milk must not be less than 35% of the total.

Specific materials and equipment used for preparation and conditioning: Sheep and goat's milk, natural rennet, salt, oil, copper container (“codara”), circular wooden shape (“garbua”), horizontal surface (“mastrello”), wooden shelving.

Description of the processing, storage and maturing rooms: The Mallorcan is still produced with traditional methods in the premises located at the various companies. These rooms are equipped with a hearth to bring the milk to the right temperature and various shelves where the various tools necessary for processing are stored. In adjoining rooms, cool and dry, the cheese is deposited in wooden shelves for storage and aging.

Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: The production of the Maiorchini di Novara di Sicilia dates back to about 1600, in fact the first manifestation of the "Maiorchina", a popular game, still practiced today during the carnival period, consists in rolling a Majorcan tumbler through the streets of the town. seasoned and whoever reaches the finish line with fewer throws is the winner.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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