Pecorino Siciliano 
Pecorino siciliano is a firm sheep milk cheese from Sicily. It goes back to the classical Greek world, when it was counted among the best cheeses anywhere, and it holds European PDO status today.
HaguardDuNord, CC BY 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | Italy |
| Specific Origin | Sicily |
| Protection | PDO (1996) |
| Milk Type | Sheep's milk |
| Milk Treatment | Raw |
| Rind | White to light yellow |
| Texture | Hard and compact |
| Flavor | Varies from fresh and floral to fruity and spicy with age |
| Colors | White or straw-colored |
| Forms | Cylindrical shape with slightly convex faces |
| Age | At least 4 months, up to over 12 months |
| Rennet Type | Lamb's rennet |
| Also Known As | picurinu sicilianu (Sicilian) |
What is Pecorino Siciliano Cheese?
Pecorino siciliano, known in Sicilian as picurinu sicilianu, is a firm sheep milk cheese from Sicily. Its roots reach into the classical Greek world. In ancient times it was recognized as one of the best cheeses in the world.
The cheese is made across the whole island, but production concentrates in the provinces of Agrigento, Caltanissetta, Enna, Trapani, and Palermo.
It is a semi-hard white cheese with a cylindrical shape. A wheel weighs roughly 12 kg (26 lb).
In style it sits close to pecorino romano, its nearest relation among Italian sheep milk cheeses. Outside Italy, though, pecorino romano is the better known of the two.
Italy granted the cheese denominazione di origine controllata status in 1955. The European Union followed with protected designation of origin status in 1996.
How Does Pecorino Siciliano Cheese Compare?
The most relevant cheeses to compare Pecorino Siciliano against.
