In these areas there are no worries, or better yet, the only apprehensions regard nature’s behavior. And so, the cheesemaker who produces Vastedda del Belice cannot ask the sheep to produce more milk. And he cannot stir the curdled milk quicker in the pot because sheep’s milk isn’t really suitable for making stretched-curd cheese. It takes time. This loaf-shaped fresh cheese today is delivered all over Italy thanks to a well conceived distribution in the large-scale retail trade, and sold in departments specialized in the sale of artisanal products. We are speaking of less than 20,000 kilos annually and gross revenues for the consortium that do not exceed 250-thousand euros. Nobody becomes rich selling Vastedda, but consuming is essential to the preservation of one of a very few spun paste sheep’s milk cheeses as well as an ancient sheep-farming tradition. It also tastes good, with a slight sour taste and savoury aftertaste. The taste of milk is perceived on the finish and it combines very well with a few drops of extra virgin olive oil, obviously produced in the vicinity.