Since 1870 the Cucchiara brothers’ company, Salvatore and Liborio, operates in the field of animal husbandry, biologic farming and diary production.

In Salemi, in the heart of the area of Trapani, the Cucchiara’s Farm owns 90 hectares of land, cultivated in biologic, where about 1000 sheeps graze healthy and free, leading to a dairy milk rich in aromas and hints of herbs of the area. 

The Cucchiara brothers’ company has retained the traditional cheese-making methods, based mainly on the quality and goodness of the product.

There are several types of cheese produced in the Cucchiara’s dairy. The cheeses are produced exclusively from sheep’s milk of their own flock. Additionally, twice a day, in the company ,visitors can admire the preparation of ricotta cheese. The flagship product is the “Vastedda valle del Belice DOP” cheese, one of the extremely rare stretched-curd cheeses made with ewe’s milk. Made in small cylindrical moulds, its pleasant flavour is unmistakeable. As well as its own exclusive products, the farm also makes traditional Sicilian pecorino cheeses, both ripened and fresh; the latter comes in various styles: single salting pecorino, plain or flavoured with black peppercorns or chilli peppers. 

All the cheeses possess specific characteristics linked to environment, climate, type of pasture, and to the mainly indigenous breed of sheep, which graze freely on the natural pastures so rich in wild plants. No detail is insignificant, when making the high-quality milk, in chemical and microbiological terms, to be used for cheese production. Therefore, the sheep-rearer / cheesemaker must exercise the utmost care with regard to the animals’ housing, the milking-parlour, and the hygiene standards in the cheese-parlour.