Pecorino Siciliano DOP Cheese
Pecorino is the oldest cheese in Sicily and, most likely, Europe. It is produced on the whole island and has been recognized with protected designation of origin (DOP).
In general the dairymen-farmers still adopt traditional techniques and tools to make this delicious Italian sheep cheese: wood casks, the tinned copper boiler, the "fascedde"rushes, direct fire (wood or gas).
It is a hard cheese, produced exclusively with whole sheep's milk, in the period between October and June.
It is dry-salted by hand dry, and this operation is repeated for two times at a distance of about 10 days, then the Pecorino cheese is washed with brine and aged in a cool place where the forms are placed on wooden shelves. The curing takes place at a temperature of 12-16 ° C for a period of at least 4 months.
The Pecorino Siciliano DOP cheese has white yellowish rind, bearing the engraved signs of the basket in which it was formed (canestrata), has a compact, white or pale yellow paste, with not too many holes and a characteristic spicy flavor.
The only cheese that can be called "Pecorino Siciliano" according to European legislation must be entirely made with ingredients from Sicily and must be made in Sicily. Its production is controlled by a consortium.
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Find out many recipes with Pecorino cheese.