Pecorino siciliano

Pecorino Siciliano is a traditional, sheep milk cheese originating from the island of Sicily, Italy. It is a Protected Designation of Origin (PDO) cheese under the European Union law, which means that only cheese produced in a specific region and in a certain manner can be called 'Pecorino Siciliano'.

History

The history of Pecorino Siciliano dates back to the time of the Ancient Greeks. It was a staple in the diet of the island's inhabitants and was often used in religious ceremonies. The cheese is still made in a traditional manner, using the milk of local sheep breeds.

Production

Pecorino Siciliano is made from the whole, raw milk of sheep. The milk is heated and rennet is added to cause coagulation. The curd is then cut, heated, and pressed into molds. The cheese is then salted and aged for a minimum of four months.

Characteristics

Pecorino Siciliano is a hard, granular cheese with a pale yellow color. It has a strong, salty flavor that becomes more pronounced with age. The cheese is often used in cooking, particularly in pasta dishes, but can also be eaten on its own or with bread.

Varieties

There are two main varieties of Pecorino Siciliano: Pecorino Siciliano Primo Sale and Pecorino Siciliano Stagionato. Primo Sale is a young cheese, aged for only a few weeks, while Stagionato is aged for at least four months.

See also

• Pecorino Romano
• Pecorino Sardo
• Pecorino Toscano

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