Organic Cheeses – Anemos Bio

Organic Seasoned Canestrato

admin_anemosbio_23 — Wed, 15 Feb 2023 12:22:24 +0000

Aged Canestrato Cheese from Sicilian Organic Farming

Organic aged canestrato is a typical Sicilian Modican cheese made from cow’s milk. It is also known as “Tumazzo Modicano,” an ancient term that has its roots in the ancient period of production of this product, which used to be in the month of March.

Depending on the levels of seasoning, which takes place in cool, ventilated environments, it takes on a stronger, spicier taste. For production, characteristic container shapes called “canestri” are used and from which, precisely, the name “canestrato” is derived.

The shape of these containers and, of the cheese, is cylindrical. Slices of about 300g each are then portioned from the canestrato wheels, which are vacuum-packed to preserve all their authenticity and seasonality. The recommended temperature for storing this type of cheese is +4°C.

Ingredients

Cow’s milk*, salt, rennet
*From organic farming

ORIGIN OF MILK: ITALY

Additional information

The weight may be subject to slight fluctuations.

The production lot and minimum shelf life will be indicated at the time of shipment.

Produced and packaged for GE.IM.A. Ltd.
in the factory in C.da San Giacomo (RG) – Sicily – IT

Certifications:

Nutritional values per 100 g of product

Energy	395 Kcal/1640 Kj
Fats	31 g
of which saturated fatty acids	24 g
Carbohydrates	0,7 g
Of which sugars	0 g
Protein	29 g
Sale	3,6 g

Weight/Packaging

300 g

Cosacavaddu Semi-Seasoned Organic

admin_anemosbio_23 — Wed, 15 Feb 2023 12:22:24 +0000

Cosacavaddu Semi-Mature Cheese from Sicilian Organic Ariculture

Organic semi-mature cosacavaddu is a Sicilian specialty, typical of the southeastern part of the island, for this very reason it is also called “cacio ibleo.” The production area is, in fact, on the mountainous plateau of the Monti Iblei, a southeastern area of Sicily.

It is a semi-matured string cheese made from cow’s milk, which has a strong and persistent taste on the palate. Aging ranges from 2 to 6 months and takes place in cool, ventilated places. Once the seasoning is over, we have it portioned and vacuum-packed to ensure its freshness and wholesomeness.

The parallelepiped shape of the Hyblean cosacavaddu is made through the use of wooden, rectangular container shapes called “mastredde.” A typical dairy product of the province of Ragusa now known and appreciated everywhere. The recommended temperature for storing organic semi-seasoned cosacavaddu is +4°C.

Ingredients

Raw cow’s milk*, salt, rennet
*From organic farming

ORIGIN OF MILK: ITALY

Additional information

The weight may be subject to slight fluctuations.

The production lot and minimum shelf life will be indicated at the time of shipment.

Produced and packaged for GE.IM.A. Ltd.
in the factiory in C.da San Giacomo (RG) – Sicily – IT

Certifications:

Nutritional values per 100 g of product

Energy	376 kcal/1563 kJ
Fats	28 g
of which saturated fatty acids	22 g
Carbohydrates	0 g
Of which sugars	0 g
Protein	31 g
Salt	2,9 g

Weight/Packaging

250 g

Ragusano PDO Semi-Mature Organic

admin_anemosbio_23 — Wed, 15 Feb 2023 12:22:24 +0000

Semi-Mature Ragusano DOP Cheese from Sicilian Organic Farming

Organic semi-matured Ragusano PDO is one of the gastronomic excellences of our Sicilian land. Strict procedures are followed for production, resulting in a product of exceptional quality.

The cow’s milk from which it is made comes from organic farming. Once the production process is finished and, having obtained the typical parallelepiped shape through the use of typical wooden molds, called “mastrette,” the curing process begins.

This is a very important stage in which the PDO qualification of the product is initiated.
Maturation, which ranges from 2 to 6 months, takes place in ventilated rooms, where the wheels of organic Ragusano cheese are hung from wooden beams to allow the environment in which they rest to ventilate the entire cheese uniformly, at a temperature ranging from 14° to 16°.

The recommended temperature for storing this type of cheese is +4°C.

Ingredients

Cow’s milk*, salt, rennet
*From organic farming

ORIGIN OF MILK: ITALY

Additional information

The weight may be subject to slight fluctuations.

The production lot and minimum shelf life will be indicated at the time of shipment.

Produced and packaged for GE.IM.A. Ltd.
in the factory in C.da San Giacomo (RG) – Sicily – IT

Certifications:

Nutritional values per 100 g of product

Energy	376 kcal/1563 kJ
Fats	28 g
of which saturated fatty acids	22 g
Carbohydrates	0 g
Of which sugars	0 g
Protein	31 g
Salt	2,9 g

Weight/Packaging

250 g

Organic Seasoned Ricotta Salata

admin_anemosbio_23 — Wed, 15 Feb 2023 12:22:24 +0000

Sicilian Organic Seasoned Ricotta Salata

Aged ricotta salata is a typical Sicilian cheese that is very popular and is often used in island cuisine to enrich dishes with flavor. With a stronger and more flavorful taste than fresh ricotta, aged salted ricotta is produced by following a longer process.

In fact, fresh ricotta is drained a few days and then covered with a thick layer of sea salt, a process that is done strictly by hand. Once the salting process is finished, the ricotta is aged for a few days. The aging process of this organic aged salted ricotta goes from 10 to 30 days.

The recommended temperature for storing this type of cheese is +4°C.

Ingredients

Whey*, cow’s milk*, salt
*From organic farming

ORIGIN OF MILK: ITALY

Additional information

The weight may be subject to slight fluctuations.

The production lot and minimum shelf life will be indicated at the time of shipment.

Produced and packaged for GE.IM.A. Ltd.
in the factory in C.da San Giacomo (RG) – Sicily – IT

Certifications:

Nutritional values per 100 g of product

Energy	327 kcal/1356 kJ
Fats	28 g
of which saturated fatty acids	22 g
Carbohydrates	4,8 g
Of which sugars	2,7 g
Protein	14 g
Salt	11,5 g

Weight/Packaging

200 g

Ricotta Salata al Forno Bio

admin_anemosbio_23 — Wed, 15 Feb 2023 12:22:24 +0000

Sicilian Organic Baked Ricotta Salata

Baked ricotta salata is a traditional Sicilian specialty. It is produced exclusively from organically grown ingredients. It is one of Sicily’s gastronomic delicacies that is made from fresh ricotta.

The production process involves allowing the fresh ricotta cheese to drain a few days. Afterwards, it is salted by hand and cured in a ventilated environment from 10 to 30 days. At the end of curing, it is baked in the oven. It is a product with a more pronounced flavor and texture than fresh ricotta.

The taste is sharp and savory. In Sicily it helped make the well-known pasta alla norma famous, giving this typical Sicilian dish a flavor contrast that enhances its overall taste. The vacuum-packed package in which it is sold allows the taste of seasoning and baking to remain unaltered. The recommended temperature for storing this type of cheese is +4°C.

Ingredients

Whey*, cow’s milk*, salt
*From organic farming

ORIGIN OF MILK: ITALY

Additional information

The weight may be subject to slight fluctuations.

The production lot and minimum shelf life will be indicated at the time of shipment.

Produced and packaged for GE.IM.A. Ltd.
in the factory in C.da San Giacomo (RG) – Sicily – IT

Certifications:

Nutritional values per 100 g of product

Energy	376 kcal/1563 kJ
Fats	28 g
of which saturated fatty acids	22 g
Carbohydrates	4,8 g
Of which sugars	2,7 g
Protein	14 g
Sale	11,5 g

Weight/Packaging

200 g