Pecorino Siciliano

Pecorino Siciliano is a traditional, sheep's milk cheese that originates from the island of Sicily, Italy. It is one of the oldest cheeses in Sicily, with a history that dates back to the time of the ancient Greeks. The cheese is made from the milk of sheep that graze on the island's rich, aromatic pastures, which gives it a unique, robust flavor.

History

The production of Pecorino Siciliano dates back to the 8th century BC, when the Greeks colonized Sicily. The Greeks brought with them their knowledge of cheese-making, which they passed on to the local population. Over the centuries, the cheese-making process has been refined and perfected, resulting in the Pecorino Siciliano we know today.

Production

Pecorino Siciliano is made from the milk of sheep that graze on the island's pastures. The milk is heated and then curdled using lamb or kid rennet. The curd is then cut, heated again, and pressed into molds. The cheese is then salted and aged for a minimum of four months, although some versions are aged for up to a year.

Characteristics

Pecorino Siciliano is a hard, granular cheese with a pale yellow color. It has a strong, salty flavor with a hint of sweetness. The cheese is often used in cooking, particularly in pasta dishes, but it can also be enjoyed on its own or with a drizzle of honey.

Protected Designation of Origin

In 1996, Pecorino Siciliano was awarded Protected Designation of Origin (PDO) status by the European Union. This means that only cheese produced in Sicily using traditional methods can be called Pecorino Siciliano.

See Also

• Pecorino Romano
• Pecorino Sardo
• Pecorino Toscano

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