Primo Sale: Nutrition and Diet

Generality

Primo sale or primosale is a term that can have two interpretations:

Name of a cheese.
Level of maturation of cheeses: characterized by a single salting and equal to about one month.

Primo Sale Cheese

Primo sale is a cheese made from whole milk, cow's or sheep's milk (sometimes mixed); more rarely than goat.

The first sheep salt is a fresh and soft cheese, widespread in the southern regions of the Italian peninsula; the first Sicilian salt enjoys the certification of Traditional Italian Agri-food Product (P.A.T).
Cow's milk, on the other hand, is also widespread in the north, especially in Emilia Romagna and Liguria.
Providing an accurate description of the first sale is not easy, as the term delineates a "whole category that includes various products, even quite different from each other.
The first salt are fresh cheeses obtained with a mixed coagulation that can be mainly rennet (frequent) or mainly acidic (depending on the case).
The specific production method requires that small quantities of rennet are added to the milk (raw or pasteurized) and that it is left to coagulate slowly. Once the curd is formed, it is left to drain in special cloths or gauze.
The first rooms are almost always small in size, with a cylindrical, truncated cone, pyramidal or parallelepiped shape.
In the past, the first salt were sold naked, while today they are also available packaged (in plastic trays for large-scale distribution).
The first salt has no rind and, unlike other cheeses of the same family, they are not coated with seeds, charcoal or walnut leaves.
Some are enriched inside with special ingredients and spices (pepper, chilli, etc.).
These cheeses have a white, creamy and sometimes spreadable texture.They have a subtle aroma reminiscent of milk or curd. The taste is typically fresh, sour, sometimes with a slight ircina tip (typical taste of goat's milk).