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Fresh homemade Primosale cheese made in the traditional Sicilian way, mild and creamy, shaped in fuscelle.

Primosale – Traditional Sicilian Fresh Cheese

Primosale is a traditional Sicilian cheese with a mild, creamy flavor. Made from whole milk using simple techniques, it can be enjoyed fresh or lightly aged and reflects centuries of Italian cheesemaking tradition.
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Prep Time 1 hour
Cook Time 5 hours
Total Time 6 hours
Course cheese, homemade cheese
Cuisine Italian, sicilian, vegetarian
Servings 1 medium cheese (depending on molds
Calories 3130.6 kcal

Equipment

  • Large heavy-bottomed pot (at least 6 liters / 6 quarts)
  • (kitchen) thermometer (accurate between 30–70°C / 85–160°F)
  • Long knife for cutting the curd
  • Slotted spoon or skimmer
  • Cheese molds (fuscelle) or perforated plastic containers
  • Wire rack
  • Large shallow container to collect whey
  • Tall pot with lid for steaming
  • Heatproof cups or jars (to elevate the rack during steaming)
  • Rack or basket for aging
  • Clean cloths or towels
  • Salad spinner insert or steaming rack Optional but helpful
  • Small bowl for saltwater solution Optional but helpful

Ingredients
 

  • 5 liters whole milk 5.3 quarts
  • Rennet according to package instructions
  • 3–4 tablespoons yogurt plain
  • 2 liters water 2.1 quarts
  • 200 g salt 7 oz
  • vinegar Mild as needed
  • Olive oil as needed

Instructions
 

Milk and Curd

  • Pour the milk into a large pot and let it rest at room temperature for 4 hours. Optionally add yogurt to encourage bacterial activity.
  • Heat the milk gently to 35°C (95°F), stirring carefully. Do not exceed 40°C (104°F).
  • Remove from heat and stir in the rennet for 3 minutes. Cover, insulate, and let rest for 1 hour.
  • Cut the curd into a grid with 4 cm spacing and let rest for 20 minutes. Repeat with 2 cm spacing, rest again, then 1 cm spacing and rest once more.
  • Transfer curds gently into cheese molds and allow to drain on a rack.

Steam

  • Steam the cheese above hot water for 12–16 hours without direct contact with water.
  • Remove from molds. At this stage, the cheese is Tuma and can be eaten fresh.

Salt

  • Salt the cheese using either dry salting for 1–2 days or brine salting for 30 minutes.

Age

  • Age uncovered in the refrigerator for 5 days, then transfer to a cool cellar if desired. Rub occasionally with oil and vinegar.

Notes

Primosale can be eaten fresh or aged for several months. Longer salting and aging produce a firmer texture and stronger flavor.

Nutrition

Calories: 3130.6 kcalCarbohydrates: 243.6 gProtein: 171.2 gFat: 167 gSaturated Fat: 97.2 gPolyunsaturated Fat: 5.6 gMonounsaturated Fat: 36 gCholesterol: 626.6 mgSodium: 79603.1 mgPotassium: 7844 mgSugar: 250.8 gVitamin A: 8413.2 IUVitamin C: 0.3 mgCalcium: 6523.3 mgIron: 0.7 mg
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