The Vastedda of Belice’s Valley is a spun paste cheese, which should be eaten fresh, made with sheep's milk. It has the typical shape of a focaccia compact paste with some white striping due to the spinning craft.

The name Vastedda comes from the shape the cheese acquires after spinning, when put in to firm up in ceramic bowls called "vastedde."

The area includes the entire Valley of the Belice, at the confluence of the areas of Trapani, Agrigento and Palermo, and precisely the towns of Calatafimi, Campobello di Mazara, Castelvetrano, Gibellina, Partanna, Poggioreale, Salaparuta, Salemi, S. Ninfa, Vita (Trapani); S. Margherita Belice, Montevago, Menfi, Sambuca di Sicilia (Agrigento) and Contessa Entellina (Palermo).

To produce the Vastedda must use historical equipment made of wood: the Piddiaturi (container for spinning), the Tina, the Tavoliere, the Rotula, the Bastone and a tinned copper boiler.

It is produced from the milk of sheep of the Belice, the native race of this valley and the natural rennet of lamb. After spinning, made slicing the dough and cooking it in the whey (the whey that remains after the production of ricotta) is obtained by a soft mass. Then the dough is placed in vastedde. When the shape is stable, the cheese has to be in brine for 48 hours and then is ready to be consumed.