Sicilian Cheese
Different climates, different terrains, mean that even a product as simple as cheese is produced in dozens of different varieties from mountains and valleys, from the sea coast and from inland plateaus, all over Sicily. Francesco Guccione, who, with his partner Boni, has a tidy shop called La Dispensa de Monzu in Palermo, is an expert on all these varieties, many of which are sold in the shop—the name of which you could translate as “The Butler’s Pantry.” We asked him to sort through the panoply of Sicilian cheeses and tell us something about the best.
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