Sheep cheese semi-hard white, has obtained the Protected Designation of Origin (PDO). It has a strong flavor, pleasantly spicy. Product aged for 4-6 months.
Pecorino Siciliano D.O.P.
We can define the Pecorino Siciliano King of Sicilian cheese production. Why? First is the oldest cheese made in Sicily, mentioned in Homer’s Odyssey and subsequently inserted in the Naturalis Historia by Pliny the Elder track a true atlas of botany, geography, zoology and food known at that time.
The Pecorino Siciliano DOP is made exclusively with fresh sheep’s milk and curdled with rennet. It differs from other types of cheese for milk used, from sheep reared on pasture free, and for the processing unchanged over the centuries. According to tradition, the milk to be used is obtained from morning or evening milking that is stowed with water and curd in wooden vats. The mixture is then placed inside the fasceddi, rattan baskets that give the typical form striated surface. During the incanestratura it is impressed the DOP placing a matrix on the bottom of the basket containing the number provided by the European Community. The dough undergoes a long process of salting and seasoning that gives pecorino its typical cylindrical shape.
The finished product after aging from 3 to 18 months, is branded with the words “Pecorino Siciliano DOP”. It presents a wrinkled rind and yellow inside has a white paste and compact: the cutting of the form you can see a certain oiliness given by the presence of fats.
The Pecorino Siciliano DOP has a strong flavor, slightly spicy and varies according to the maturation period. Great grated over pasta dishes, is mainly consumed with homemade bread and olives, which serve to enhance the taste. A great cheese can only be accompanied by great red wines, such as the wines of Etna.