Sicilian Pecorino Dop

Pecorino Siciliano Dop : one of the oldest cheeses in Sicily .

Hard cheese, produced with whole sheep's milk, raw and coagulated with lamb rennet.

Processing takes place between October and June: dry salting is carried out by hand on the wheel twice, then it is treated with brine as it gradually dries out.

The maturation takes place in cool places, on wooden shelves for at least 4 months .

Sicilian Pecorino Dop

Pecorino Siciliano DOP is a cheese made from whole, raw sheep's milk, with a semi-cooked and hard texture, produced from sheep of different breeds raised throughout Sicily. With a flavor that varies from sweet to spicy as it matures, it is excellent as a dining cheese when paired with bread and olives or grated to flavor first courses. It goes well with full-bodied red wines such as Nerello Mascalese, Nero d'Avola, Perricone or Syrah which manage to sustain the bond with the marked aromaticity. It is also an intriguing cheese as a dessert, accompanied by honey or citrus jams, and paired with Marsala, Zibibbo or Passito di Pantelleria.

Sicilian Pecorino DOP area:

Sheep farming and dairy farming represent a unique historical-cultural heritage of the Sicily region. Even today, breeding is traditional and practiced in sheepfolds suitable for the well-being of the sheep, with favorable consequences for the quality of the milk produced which gives the cheese unique characteristics that are unrepeatable elsewhere.

The production area of ​​Pecorino Siciliano DOP includes the entire island territory, characterized by soils of different nature ranging from the clayey formations, rich in chalk and sulphur, of the central areas up to the volcanic soils of the Aeolian Islands, the islands of Pantelleria, Ustica and the clayey-sandstone ones of the western part and of the Egadi. The microclimates of the Sicilian Pecorino production area are inextricably linked to the contrast between the sea and the mountains on the island. The climate is Mediterranean.

Production Method:

Produced exclusively with raw, fresh and whole sheep's milk, coagulated with sheep rennet, Pecorino Siciliano DOP is produced between October and June.
After being placed in the fasceddi, i.e. in the rush baskets, the cheeses are scalded for 2 or 3 hours. They are then placed on an inclined surface for a couple of days. The salting is done by hand on each individual wheel, dry.
Subsequently we move on to the maturing phase which is carried out not in artificially air-conditioned rooms but naturally ventilated. This phase usually lasts 4 to 8 months.
The result is a true Italian excellence; a cylindrical shaped cheese with flat faces.

Characteristics and Flavour:

Its rind is light yellow, characterized by a wrinkled surface that bears the imprint of the basket.
When cut, the slice is compact, with a straw yellow or white paste depending on the seasoning and the holes are very small. When tasted, Pecorino Siciliano DOP is slightly spicy, fragrant, intense. Often the natural spiciness is enhanced with the addition of black peppercorns.

Uses in the Kitchen:

Pecorino Siciliano DOP can be used as a grating cheese, to give character to every dish, or as a table cheese. In this second version it can be enjoyed alone, or combined with olives or vegetables.




True Sicilian Pecorino Dop buy online on our shop emporiosicilia.it!

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