Caseificio Poma, Artisan Cheeses from Rural Sicily

15/05/2026 - When we visited Caseificio Poma years ago, it was a real dive into the Sicilian agricultural reality: processes still carried out entirely by hand, where the knowledge and skill of the producer are still at the heart of the result, for straightforward and authentic cheeses. Here there is no rigid and organised division; all steps from the field to aging are managed by the same people, who know the territory perfectly in the broadest sense of the term. It starts from the fields where local breeds of sheep and cows from the Trapani valleys graze, to the milk yield in different periods of the year as we are talking about extensive, mainly outdoor farming, ending with the aging process. Caseificio Poma's production focuses only on typical Sicilian cheeses, just three: Primo Sale di Pecora (fresh sheep's cheese), Caciocavallo vaccino stagionato 12 mesi (12-month aged cow's Caciocavallo), and Ricotta salata stagionata di Pecora (aged salted sheep's Ricotta). Three excellent products, perfect for understanding the roots of the Sicilian cheese-making tradition in all their simple goodness.