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The Biopek sheep's milk cheese is made from milk coming from the sunny siclian hills and from shepherd's long experience in the absolute respect of the peasant tradition.The milk coming from the "Valle del Belice" sheep is rich in natural microflora and enzymes becouse it is nourished with natural pasture such milk is then processed using lamb's natural rennet. The "fruit" (such is its traditional name) is then preserved by expert hands and brought to the right degree of maturation in the uncontaminate environment of the sicilian hills.
Biopek with modern plants, respects the peasant tradition.
the company
Biopek was founded in 1985 thanks to the iniziative and enterprise of Giuseppe Messina that decided to continue the business begined by your father up to 1950. At the beginning the activity of the company was mainly to trade sheep's milk cheese. In 2000, in order to improve the quality of our products, a cheese factory was built. At the moment the company produces only typical Sicilian sheep's milk cheese, ricotta sheep's milk and frozen ricotta's cream traditionally used in the Sicilian pastry for to stuff cannoli and cassate siciliane.
Rigatino: soft sheep's milk cheese Size: 450 gr. Natural, with black pepper, red pepper, rocket and pistachio.
Primosale shared: classic cloves obtained by cutting different types of cheese. Size 300 gr.
Vacuum packed.
Table cheese made from sheep's milk having a sweet and pleasant taste
It is a wite paste cheese having some holes, seasoned for 8/10 days.
Size: 0,8/1,5/2,5/4,5/8/12 kg.
Table cheese made from sheep's milk with black pepper
Seasoned for 8/10 days.
Table cheese made from sheep's milk with red pepper
Size: 0,8/1,5/2,5 kg.
Table cheese made from sheep's milk with olives.
It is a table sheep's milk cheese.
Size: kg 1,5. Vacuum packed.
Seasoned 30 days.
It is a table sweet and piquant sheep's milk cheese.
Treated outsid with balsamic vinegar. Size: 1,5 kg.
Seasoned 60 days.
It is a table semi-hard paste and semi piquant cheese .
Made using only sheep's milk, rennet and salt. Seasoned for 4 months.
Size: 13/15 kg.
Natural and with black pepper.
It is an hard-paste and piquant sheep's milk cheese to use for grating. Made using only sheep's milk, rennet and salt. Natural and with black pepper. Seasoned for 8 months. Size: 13/15 kg.
Sheep's milk cheese stuffed with nuts.
Size: 0,8/1,5 kg
Sheep's milk cheese stuffed with rocket, olives and red pepper.
Sheep's milk cheese stuffed with dried tomatoes.
Sheep's milk cheese flavored with truffle.
Sheep's milk cheese stuffed with pistachio.
Sheep's milk cheese stuffed with rocket and pistachio.
The only melting sheep's milk
Typical regional soft cheese made esclusively in "Valle del Belice"
whith sheep's milk and lamb's rennet.
It is a wite paste having a slightly
and acidolous tasty. Vacuum packed.
Ragusano is a "pasta filata" cheese, produced with raw and whole cow's milk in a very small area of the "iblei" by private and traditional producers. it is made in a very handicraft way but following all the strict rules of the dop disciplinary.
The production of this cheese is concentrated in the period of abundance in the pastures of typical ragusa grass that enriches and exalts its flavor.
Aged for more than 5 months.
It is a table semi-hard paste and semi piquant cheese. Made using only sheep's milk, rennet and salt.
It is covered with minced black pepper.
Seasoned 90 / 120 days
Size: 13/15 kg. cut to half
Vacuum packed
Giant cheese weight about 250-300 kg. Ideal for promotional demonstrations and tastings.
Fresh fibred cheese having a taste sweet and white paste.
Ingredients: pasteurised cow's milk, ferments, milk-rennet, salt. Forms Kg 5 around.
Fresh fibred cheese.
It is a table sweet and piquant cow's milk cheese
Only pasteurised cow's milk, ferments, milk-rennet, salt.
Seasoned 4 months. Size:12/13 kg
Fibred cheese made only pasteurised cow's milk, ferments, milk-rennet, salt.
Spicy taste Seasoned for 8 months. Size: 12/13 kg. Vacuum packed.
The traditional sicilian ricotta.
Sweet and creamy it is made using only whey from sheep's milk, pasteurised sheep's milk and salt.
It is packed in container
termho-sealed.
Size: 480 gr. 1,5 and 2,5 kg
Frozen ricotta's cream for pastry.
Typical cream used to stuff cannoli and cassate siciliane
It is made using only ricotta sheep's milk and sugar.
Size: bucket from 5 and 10 kg
Biopek snc - via Empedocle 11 - 91024 - Gibellina (TP) - Italy
Tel: +39 0924 67984 - Fax: +39 0924 69735
Biopek snc di A. e P. Messina via Empedocle 11 - Gibellina (TP) - P.I. 01551630815 - best resolution 1024 x 768 - Coyright © 2010 Biopek
