Piacentinu Ennese 
Piacentinu Ennese is a protected designation of origin sheep's milk cheese from the Enna area of Sicily. Saffron grown in the same area colors the paste yellow, and whole black peppercorns are worked into the curd.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Province of Enna |
| Protection | PDO (2007), PDO (2011) |
| Milk Type | Ewe's milk |
| Milk Treatment | Raw |
| Fat Content | At least 40% in dry matter |
| Rind | Natural, up to 5 mm thick, yellow from saffron |
| Texture | Compact |
| Flavor | Strong, characteristic |
| Aroma | Strong characteristic smell |
| Colors | Deep yellow |
| Forms | Cylindrical |
| Age | Two to four months (semi-aged), Over four months (aged) |
| Rennet Type | Artisanal rennet |
What is Piacentinu Ennese Cheese?
Piacentinu Ennese is an Italian sheep's milk cheese with protected designation of origin status. Its production area covers the whole Enna consortium in the autonomous region of Sicily, where flocks of Comisana, Pinzirita and Valle del Belice sheep and their crosses graze natural and sown pasture for most of the year. The same soil and climate produce high grade saffron, rated class I and II, with high crocin and picrocrocin content. Rearing, cheesemaking and ripening all have to happen inside that area.
The cheese starts from raw whole sheep's milk with natural acidity, pH 6.5 to 6.8, set with rennet paste from lambs or kids. Locally grown saffron goes into the curd, along with whole black peppercorns that have been dipped for a few seconds in water hotter than 80 degrees C. Salting uses coarse, pure white salt. Ripening lasts at least 60 days, in chambers with small vents or in stores held at 8 to 10 degrees C and 70 to 80 percent humidity.
Wheels are cylindrical with a slightly convex or almost straight edge and a flat or gently concave face, the shape coming from the rush baskets they sit in. The rind is no more than 5 mm thick, more or less deeply yellow from the saffron, marked with the weave of the basket, and it may be rubbed with oil or oil lees. Inside, the paste is compact and smooth with no graininess, yellow all the way through, with a little eyeing allowed. Fat in dry matter is at least 40 percent and protein at least 35 percent.
The smell is pleasant, with a light saffron note. Early in ripening the taste is mildly spicy and barely salty, and it grows stronger as the cheese ages.
It is sold whole or in pieces, and portions come only from wheels that have already been certified, packed so that shelf life and the original character are not affected. Every wheel carries a casein mark pressed in during moulding that reads Piacentinu Ennese along with an identification number, plus a label.
How Does Piacentinu Ennese Cheese Compare?
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