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Pecorino siciliano

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Pecorino siciliano
Country of originItaly
RegionSicily
Source of milkSheep's milk
CertificationDOC: 1955
PDO: 1996
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Pecorino siciliano (Sicilian: picurinu sicilianu; lit.'Sicilian pecorino') 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.[1]

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).[2]

The cheese was awarded with the denominazione di origine controllata (DOC) status in 1955 and the European Union protected designation of origin (PDO) status in 1996.[2]

See also

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References

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  1. ^ "Italian Pecorino Siciliano".
  2. ^ a b Francesco Picciolo. Curiosità e ricette della mia cucina siciliana. Errant, 2013. p. 7.