Overview
Primo sale refers to a pecorino cheese that has undergone a second salting after its initial curing.
Without any ageing, the first stage produces tuma; when this tuma is salted and left to mature for around ten days, it becomes primo sale.
True pecorino, by contrast, is aged for at least four months.
So, primo sale is a young cheese—still fresh, tender, and full of flavour.
There are other cheeses also called primo sale: these are fresh cow’s milk cheeses, sometimes blended with goat’s milk, and subjected to a single salting.
This cheese is known for its chalky white colour and soft, crustless texture.
It can be made exclusively from sheep’s, goat’s, or cow’s milk, or from a mix of sheep and cow’s milk.
Using Primo Sale in the Kitchen
Primo sale lends itself beautifully to many dishes, especially during the summer months. Its fresh character pairs wonderfully with salads and ripe tomatoes.
This cheese is delicious alongside cold pasta or simply served as a starter, but it also shines in main courses—think fried primo sale with anchovies or baked savoury flans.
Alternatively, drizzle it with a good extra virgin olive oil, add a pinch of pepper, or serve with seasonal vegetables, whether raw or cooked.
It’s a versatile cheese that works equally well at the beginning or end of a meal.
After a feast, a little primo sale can help cleanse the palate, thanks to its fresh, gentle flavour that refreshes the taste buds.
Tips for Buying Primo Sale
To ensure you’re getting a quality product, always check the source and read the ingredients on the packaging. Remember, Sicilian primo sale proudly carries the DOP (Protected Designation of Origin) status.
Storage
As a fresh cheese, primo sale should be kept refrigerated to maintain its delicate texture and flavour.