Pecorino Siciliano

Pecorino Siciliano is a raw, hard PDO (protected designation of origin) cheese produced with whole sheep’s milk from ewes raised in Sicily. It is one of the oldest cheeses in Europe, with origins that are legendary. It is mentioned in Homer’s Odyssey, where the giant Cyclops Polyphemus is described making sheep's cheese, and in Pliny the Elder’s Naturalis Historia.

Cheese Characteristics

Pecorino Siciliano has a cylindrical shape with slightly convex faces and a rind color ranging from white to light yellow. The paste is hard and compact, white or straw-colored, with few aeration holes. The weight varies from 9 to 26 pounds (4–12 kilograms), with cheeses aged longer from six to over twelve months being heavier.

Aroma and Flavor

The aroma and flavor of Pecorino Siciliano PDO vary according to the degree of aging, ranging from fresh and floral to a more pronounced taste of fruity and spicy notes in aged cheeses.

Historical Background

Pecorino Siciliano has a rich history linked to the sheep farms of Sicily’s hills and semi-arid areas. The cheese has been produced using artisanal methods and traditional wooden tools typical of the Sicilian dairy tradition.

Production Process

The cheese is made using lambs’ rennet for coagulation. The curd is separated from the whey by hand using traditional equipment and placed into bulrush baskets. Dry salting is performed manually, and the cheeses are then placed on a wooden workbench to mature for at least four months.

Varieties and Uses

Pecorino Siciliano is available in the following varieties:

Tuma: The freshest version, typically eaten within a few days of production.
Primo Sale: Slightly aged, with a milder flavor.
Secondo Sale: Aged longer for a stronger taste.
Stagionato: Fully aged, ideal for grating over dishes.

Both fresh and semi-matured Pecorino Siciliano are excellent as table cheeses, typically served with bread and olives, while the more matured versions are especially good for grating and adding flavor to various pasta dishes.

Production Area

Pecorino Siciliano is produced throughout the island of Sicily, particularly in the provinces of Agrigento, Caltanissetta, Enna, Trapani, and Palermo. It was awarded PDO status in 1955 and European Union protected designation of origin status in 1996.

Traditional Tools

The cheese is made using traditional tools such as tinned copper cauldrons, wooden spindles called "ruotula," and cane baskets for drying the wheels, known as "piacentini" or "vascedde."

Gastronomy

Pecorino Siciliano pairs well with full-bodied aged red wines, thousand flower honey, hot pear and quince chutney, fresh broad beans, peas, figs, and homemade bread.

Distinctive Features

Pecorino Siciliano is easily distinguished by the reed woven basket pattern on its rind. It has a pronounced herbal aroma and a well-balanced piquant flavor, which becomes stronger as the cheese ripens.

Important Facts

Country of Origin	Italy
Specific Origin	Sicily
Certification	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