Pecorino Siciliano Dop: one of the oldest cheeses from Sicily. It is a hard cheese made from whole, raw sheep's milk and coagulated with lamb rennet. The processing occurs between October and June: the dry salting is performed by hand on the wheel, twice, followed by washing with brine as it dries. Maturation takes place in cool places, on wooden shelves for at least 4 months. 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. Its flavor varies from sweet to spicy with aging, and it is excellent as a table cheese when paired with bread and olives or grated to enhance first courses. It pairs well with full-bodied red wines such as Nerello Mascalese, Nero d’Avola, Perricone, or Syrah which can support the connection with the pronounced aromaticity. It is also an intriguing cheese as a dessert, paired with honey or citrus jams, and matched with Marsala, Zibibbo, or Passito di Pantelleria. Area of production of Pecorino Siciliano Dop: Sheep farming and dairy activity represent a unique historical-cultural heritage of the Sicily region. Even today, traditional farming is practiced in shelters suitable for the well-being of the sheep, with favorable effects on the quality of the milk produced, which gives the cheese unique characteristics not found elsewhere. The production area of Pecorino Siciliano DOP includes the entire island territory, characterized by soils of different nature ranging from clayey formations, rich in gypsum and sulfur, in the central areas to the volcanic soils of the Aeolian Islands, the islands of Pantelleria, Ustica, and the clayey-sandy lands of the western part and the Egadi. The microclimates of the Pecorino Siciliano production area are inextricably linked to the contrast between the sea and the mountains present on the island. The climate is Mediterranean. Production Method: Exclusively made with raw, fresh, whole sheep's milk, coagulated with sheep rennet, Pecorino Siciliano DOP is produced between October and June. After being placed in fasceddi, which are rush baskets, the wheels are scalded for 2 or 3 hours. They are then placed on an inclined surface for a couple of days. Salting is performed by hand on each individual wheel, dry. Subsequently, the maturation phase takes place, which is conducted in naturally ventilated, non-air-conditioned rooms. This phase usually lasts from 4 to 8 months. The result is a true Italian excellence; a cheese with a cylindrical shape and flat faces. Characteristics and Flavor: Its rind is light yellow, characterized by a rough surface that bears the imprint of the basket. When cut, the slice is compact, with a color of straw yellow or white depending on the aging and very limited eyes. Upon tasting, Pecorino Siciliano DOP is slightly spicy, aromatic, and intense. Often the natural spiciness is enhanced with the addition of whole black pepper. Culinary Uses: Pecorino Siciliano DOP can be used as a cheese for grating to give character to every dish, or as a table cheese. In this second version, it can be enjoyed on its own, or paired with olives or vegetables. True Pecorino Siciliano Dop can be purchased online at our shop emporiosicilia.it!
Price VAT included
Pecorino Siciliano Dop: one of the oldest cheeses from Sicily. It is a hard cheese made from whole, raw sheep's milk and coagulated with lamb rennet. The processing occurs between October and June: the dry salting is performed by hand on the wheel, twice, followed by washing with brine as it dries. Maturation takes place in cool places, on wooden shelves for at least 4 months. 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. Its flavor varies from sweet to spicy with aging, and it is excellent as a table cheese when paired with bread and olives or grated to enhance first courses. It pairs well with full-bodied red wines such as Nerello Mascalese, Nero d’Avola, Perricone, or Syrah which can support the connection with the pronounced aromaticity. It is also an intriguing cheese as a dessert, paired with honey or citrus jams, and matched with Marsala, Zibibbo, or Passito di Pantelleria. Area of production of Pecorino Siciliano Dop: Sheep farming and dairy activity represent a unique historical-cultural heritage of the Sicily region. Even today, traditional farming is practiced in shelters suitable for the well-being of the sheep, with favorable effects on the quality of the milk produced, which gives the cheese unique characteristics not found elsewhere. The production area of Pecorino Siciliano DOP includes the entire island territory, characterized by soils of different nature ranging from clayey formations, rich in gypsum and sulfur, in the central areas to the volcanic soils of the Aeolian Islands, the islands of Pantelleria, Ustica, and the clayey-sandy lands of the western part and the Egadi. The microclimates of the Pecorino Siciliano production area are inextricably linked to the contrast between the sea and the mountains present on the island. The climate is Mediterranean. Production Method: Exclusively made with raw, fresh, whole sheep's milk, coagulated with sheep rennet, Pecorino Siciliano DOP is produced between October and June. After being placed in fasceddi, which are rush baskets, the wheels are scalded for 2 or 3 hours. They are then placed on an inclined surface for a couple of days. Salting is performed by hand on each individual wheel, dry. Subsequently, the maturation phase takes place, which is conducted in naturally ventilated, non-air-conditioned rooms. This phase usually lasts from 4 to 8 months. The result is a true Italian excellence; a cheese with a cylindrical shape and flat faces. Characteristics and Flavor: Its rind is light yellow, characterized by a rough surface that bears the imprint of the basket. When cut, the slice is compact, with a color of straw yellow or white depending on the aging and very limited eyes. Upon tasting, Pecorino Siciliano DOP is slightly spicy, aromatic, and intense. Often the natural spiciness is enhanced with the addition of whole black pepper. Culinary Uses: Pecorino Siciliano DOP can be used as a cheese for grating to give character to every dish, or as a table cheese. In this second version, it can be enjoyed on its own, or paired with olives or vegetables. True Pecorino Siciliano Dop can be purchased online at our shop emporiosicilia.it!
