Recipes › Cheese › Homemade Primo Sale Cheese Recipe

Homemade Primo Sale Cheese Recipe

Recipe by Pedro M. A. Neves

Primo sale is a fresh Italian cheese with a delicate, milky flavor and creamy texture, traditionally made in Sicily and Southern Italy. This homemade version captures the essence of this artisanal cheese, requiring only milk, rennet, and salt to create a cheese that can be enjoyed fresh or lightly aged. The result is a versatile cheese perfect for breakfast, antipasti boards, or finishing warm pasta dishes.

Ingredients

• 1 liter (34 fl oz) whole milk, preferably not ultra-pasteurized
• ¼ teaspoon liquid rennet diluted in 60 ml (¼ cup) cool non-chlorinated water
• ½ teaspoon sea salt, plus more for finishing
• 2.5 ml (½ teaspoon) white vinegar (optional, for acidification)

Instructions

1. Pour the milk into a large stainless steel pot and slowly heat to 35°C (95°F), stirring gently to ensure even temperature distribution. This takes approximately 10 minutes.

2. Add the diluted rennet to the milk using an up-and-down motion for one minute to distribute evenly, then stop stirring and let the milk rest for 5 minutes to allow coagulation to begin.

3. Cut the resulting curd mass into small rice-grain sized pieces using a long knife, making horizontal and vertical cuts. Work slowly to avoid breaking the curds into dust.

4. Slowly heat the curds to 40°C (104°F) over 10 minutes while gently stirring occasionally. Hold at this temperature for 5 minutes.

5. Line a colander with cheesecloth and carefully pour the curds and whey through it, saving the whey. Gather the corners of the cheesecloth and hang to drain for 2 minutes.

6. Transfer the drained curds to a bowl, gently break apart any clumps, and season evenly with the salt. Stir delicately to combine.

7. Line a mold or small perforated container with fresh cheesecloth and transfer the salted curds into it, folding the cloth over the top. Place over a bowl to catch any remaining whey.

8. Allow the cheese to drain at room temperature for 4-6 hours. The cheese should hold together but remain moist and slightly crumbly.

Substitutions

• For vegetarian cheese: use vegetable-based rennet instead of animal rennet
• For reduced lactose: use lactose-free whole milk as the base
• For a firmer texture: increase cooking temperature to 42°C (108°F) in step 4
• For tangier flavor: add the optional white vinegar to the milk before renneting

Tips

• Use non-ultra-pasteurized milk whenever possible, as ultra-pasteurization damages the protein structure needed for proper curd formation
• Maintain precise temperatures throughout the process; even 1-2 degrees variation can affect the final texture and yield
• Primo sale is best consumed fresh within 2-3 days, though it can be refrigerated for up to one week in an airtight container
• If making frequently, invest in cheese-making supplies like a proper thermometer and cheesecloth rather than relying on kitchen linens

Primo sale originates from Sicily and Southern Italy, where it has been produced for centuries as a fresh cheese available in early spring. The name literally means 'first salt,' referring to the traditional practice of salting the curds immediately after draining, distinguishing it from aged cheeses that receive additional salt during maturation.

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