Camera di Commercio di Catania

50 farms located on the Sicilian territory, a farm producing every day 620 quintals of processed milk, 11 thousand cheese wheels produced every year, make Il Gaetello Farm one of the most important and dynamic Sicilian Handicraft establishments.
Il Gaetello Farm products are born out of the old dairy Sicilian tradition, cleverly reinterpreted and adapted to the modern needs and habits of the consumers.
Since its inception “Il Gaetello Farm” has set as its own mission the production of dairy products of excellent quality to be sold in niche markets.
The cheeses production takes place according to traditional methods utilizing exclusively fresh sheep’s milk feeding on wild grass that grows spontaneously in hilly and mountainous areas in the heart of Sicily.
The “Ricotta salata”(Aged ricotta cheese), is obtained through a dry salting process and about two months of seasoning. It is delicious and tasteful if grated(sprinkled) on macaroni or other dishes.
The young Pecorino(primo sale) with whole black peppercorn is produced also with pasteurized sheep’s milk. 3 days after production it undergoes a salt pickling brine process for about 72 hrs and then it is dried for about 10 days, after which it is ready to be packed. It weights about 14Kg.
The Pecorino with Bronte’s Pistachios it is a cheese produced exclusively with selected sheep’s milk, with a delicate taste and furred generously with pistachios that grow on the flanks of mount Etna(Bronte).
The Pecorino cheese with crushed red pepper(capsicum) it is a cheese exclusively produced with selected sheep’s milk, with a delicate tasted and furred generously with finely chopped red pepper(capsicum).