Pecorino Siciliano
Pecorino siciliano is an origin-protected firm sheep's milk cheese produced in the Sicily region of Italy. This cheese comes from the classical Greek world: in ancient times it was recognized as one of the best cheeses in the world. It is produced throughout the island, but especially in the provinces of Agrigento, Caltanissetta, Enna, Trapani, and Palermo. It is a pecorino-style cheese, like its close relation pecorino romano, but not as well known outside Italy as the latter. A semi-hard white cheese, it has a cylindrical shape and a weight of about 12 kg (26 lb). The cheese was awarded with the denominazione di origine controllata status in 1955 and the European Union protected designation of origin status in 1996.
Source: Wikipedia
Recipes
Pecorino Siciliano | Local Cheese From Sicily, Italy | TasteAtlas
What is Pecorino Siciliano? One of the oldest cheeses produced in Europe, Pecorino Siciliano is a semi-cooked, hard cheese, made with raw, whole milk from various sheep breeds reared all across the island of Sicily. Easily distinguished by the reed woven...
Pecorino Siciliano Cheese P.D.O. - Dop Italian Food
Product descriptionPecorino Siciliano PDO is a semi-cooked hard cheese, produced with raw whole sheep’s milk obtained from animals reared within the production area. Production methodThe milk is curdled with lamb rennet paste at a temperature of 36-38°C...