Cow mound
Technical Information

Cow mound


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

PAT type: Cheeses

Production area: Sicily, in particular in the province of Ragusa.

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

Raw material: Cow's milk (but sometimes also mixed with sheep's milk), from Modica breed. Feeding: in wild pasture.

Processing technology: The raw milk is brought to 35 degrees, adding "u quacchiu" (kid or lamb rennet paste) dissolved in a little milk. Coagulates in variable time. After breaking the curd, the mass is purged, put into the molds and finally immersed in whey at about 85 degrees for 1-3 hours, depending on the weight of the wheels. It matures in a month and a half, in a cool and ventilated environment, where the wheels are wetted weekly (3-8 days after production) with water and salt. Yield 10-12%.

Seasoning: From 3-8 months up to about 12-18 months, in a cool and dark environment. During this period, the forms are turned every 4-6 days and wiped with a damp rag. They are periodically greased with oil (sometimes mixed with vinegar).

Characteristics of the finished product: Height: cm. 20 (on average); diameter: 30 cm (on average); weight: Kg. 5-20; rind: rough, segmented; pasta: less compact than the “sheep” type; color: yellowish, changing depending on the seasoning.

Production: Sicily, in particular in the province of Ragusa.

Production schedule: From October to July.

Note: The manufacturing process of this type of cheese is almost identical or varies little from area to area. What gives a different flavor is the different degree of fat present in the milk, the feeding of the animals or the different seasoning. The peculiarity is that before salading it is boiled in whey.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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