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Piacentinu Ennese Cheese
Piacentinu Ennese is a unique sheep's milk cheese from Sicily, distinguished by the addition of saffron that gives it a striking yellow color. It’s also flavored with peppercorns, enhancing its naturally rich, nutty taste. This cheese is often eaten on its own or used to add color and flavor to Sicilian dishes.
What is Piacentinu Ennese Cheese?
Piacentinu Ennese is a traditional Sicilian hard-pressed ewe’s milk cheese produced exclusively in the province of Enna. In 2011, Piacentinu Ennese received PDO (protected designation of origin) status. The traditional methods and tools used to make the cheese are similar to those used for PDO Pecorino Siciliano, but the distinctive difference is the addition of saffron (Crocus sativus) to the milk.
Historical Background
A legend from the eleventh century recounts that Roger I, the Norman count of Sicily, requested a local cheesemaker to create a cheese to cure the depression of his wife, Adelasia. Saffron, known for its energizing and antidepressant properties, was added to a traditional pecorino cheese, creating Piacentinu Ennese. The name "Piacentinu," derived from the Sicilian dialect word piacenti, means "what you like."
Production Process
Piacentinu Ennese is made using raw sheep’s milk, artisanal rennet, and no starter culture. Locally grown saffron and black pepper grains are added to the milk. The saffron imparts a deep yellow color and unique aroma to the cheese. The milk is brought to a cooking temperature of 38°C and transferred to wooden vats, where saffron and rennet are added. The curd is then broken into rice-sized pieces, and black pepper grains are added before the curd is pressed into rattan baskets. The cheese is manually pressed, salted with coarse salt twice at ten-day intervals, and aged for at least 60 days.
Cheese Characteristics
Piacentinu Ennese 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 cheese ranges from 8 to 10 pounds (3.5 to 4.5 kilograms) and is typically consumed at two to four months for semi-aged and over four months for aged. The aging process occurs in cool and slightly ventilated rooms.
Flavor Profile and Usage
The flavor of Piacentinu Ennese ranges from mild to piquant, depending on its age. The cheese presents a strong characteristic aroma of saffron, and the addition of black pepper adds a spicy note. It is enjoyed as a table cheese and pairs well with Sicilian red wines like Nero d’Avola. It can also be used in various recipes, including grilled dishes and pasta.
Pairings
- Wines: Pairs well with white or young red wines from Sicily.
- Accompaniments: Enjoy with hot pear and quince chutney, fresh broad beans, peas, and homemade bread.
- Dishes: Ideal for pasta dishes without tomato sauces and can be grilled for a unique flavor.
Key Facts About Piacentinu Ennese Cheese
| Country of Origin | Italy |
| Specific Origin | Province of Enna |
| Certification | PDO (2011) |
| Milk Type | Ewe's milk |
| Milk Treatment | Raw |
| 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 |
