Sicilian Pecorino Dop: one of the oldest cheeses of Sicily. Hard cheese, made with whole raw sheep milk and coagulated with lamb rennet. The production takes place between October and June: dry salting is done by hand on the cheese wheel, twice, followed by washing with brine as it dries. The aging occurs in cool places, on wooden shelves for at least 4 months. Sicilian Pecorino Dop is a cheese made from whole raw sheep's milk, semi-cooked and hard, produced from various breeds of sheep raised throughout Sicily. Its flavor ranges from sweet to spicy with aging, making it 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 like Nerello Mascalese, Nero d’Avola, Perricone, or Syrah, which can support the pronounced aromaticity. It is also an intriguing cheese for dessert, accompanied by honey or citrus jams, and paired with Marsala, Zibibbo, or Passito di Pantelleria. Area of Sicilian Pecorino Dop: sheep farming and dairy production represent a unique historical-cultural heritage of the Sicilia region. Even today, farming is traditional and practiced in sheepfolds suitable for the well-being of the sheep, with favorable reflections on the quality of the milk produced, giving the cheese unique characteristics that cannot be found elsewhere. The production area of Sicilian Pecorino DOP encompasses the entire island territory, characterized by soils of various natures ranging from clay formations, rich in gypsum and sulfur, in the central areas to the volcanic lands of the Aeolian Islands, the islands of Pantelleria, Ustica, and the clay-sandy soils of the western part and the Egadi Islands. The microclimates of the production area of Sicilian Pecorino are inextricably linked to the contrast between the sea and the mountains present on the island. The climate is Mediterranean. Production Method: made exclusively with fresh whole raw sheep milk, coagulated with sheep rennet, Sicilian Pecorino DOP is produced between October and June. After being placed in fasceddi, that is to say in rush baskets, the cheeses are scalded for 2 or 3 hours. They are then placed on an inclined surface for a couple of days. Salting is done by hand on each individual wheel, dry. Afterwards, the aging phase takes place, not in artificially air-conditioned rooms but naturally ventilated. Usually, this phase lasts from 4 to 8 months. The result is a true Italian excellence; a cylindrical cheese with 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 pale yellow or white paste depending on the aging, and the holes are very small. On tasting, Sicilian Pecorino DOP is slightly spicy, fragrant, intense. Often the natural spiciness is enhanced with the addition of black peppercorns. Culinary Uses: Sicilian Pecorino 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 on its own or paired with olives or vegetables. True Sicilian Pecorino Dop can be purchased online at our shop emporiosicilia.it!
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Sicilian Pecorino Dop: one of the oldest cheeses of Sicily. Hard cheese, made with whole raw sheep milk and coagulated with lamb rennet. The production takes place between October and June: dry salting is done by hand on the cheese wheel, twice, followed by washing with brine as it dries. The aging occurs in cool places, on wooden shelves for at least 4 months. Sicilian Pecorino Dop is a cheese made from whole raw sheep's milk, semi-cooked and hard, produced from various breeds of sheep raised throughout Sicily. Its flavor ranges from sweet to spicy with aging, making it 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 like Nerello Mascalese, Nero d’Avola, Perricone, or Syrah, which can support the pronounced aromaticity. It is also an intriguing cheese for dessert, accompanied by honey or citrus jams, and paired with Marsala, Zibibbo, or Passito di Pantelleria. Area of Sicilian Pecorino Dop: sheep farming and dairy production represent a unique historical-cultural heritage of the Sicilia region. Even today, farming is traditional and practiced in sheepfolds suitable for the well-being of the sheep, with favorable reflections on the quality of the milk produced, giving the cheese unique characteristics that cannot be found elsewhere. The production area of Sicilian Pecorino DOP encompasses the entire island territory, characterized by soils of various natures ranging from clay formations, rich in gypsum and sulfur, in the central areas to the volcanic lands of the Aeolian Islands, the islands of Pantelleria, Ustica, and the clay-sandy soils of the western part and the Egadi Islands. The microclimates of the production area of Sicilian Pecorino are inextricably linked to the contrast between the sea and the mountains present on the island. The climate is Mediterranean. Production Method: made exclusively with fresh whole raw sheep milk, coagulated with sheep rennet, Sicilian Pecorino DOP is produced between October and June. After being placed in fasceddi, that is to say in rush baskets, the cheeses are scalded for 2 or 3 hours. They are then placed on an inclined surface for a couple of days. Salting is done by hand on each individual wheel, dry. Afterwards, the aging phase takes place, not in artificially air-conditioned rooms but naturally ventilated. Usually, this phase lasts from 4 to 8 months. The result is a true Italian excellence; a cylindrical cheese with 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 pale yellow or white paste depending on the aging, and the holes are very small. On tasting, Sicilian Pecorino DOP is slightly spicy, fragrant, intense. Often the natural spiciness is enhanced with the addition of black peppercorns. Culinary Uses: Sicilian Pecorino 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 on its own or paired with olives or vegetables. True Sicilian Pecorino Dop can be purchased online at our shop emporiosicilia.it!
