Pecorino Siciliano joined the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 21 June 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Sicily.
Pecorino Siciliano PDO is the oldest cheese made in Sicily, probably the oldest in Europe. Already Homer (IX BC), writes in a passage of the Odyssey “is half the milk curdle and places it in woven baskets.” These are the words of Ulysses that tell Polyphemus in the art of cheese making and reporting to the present day techniques used then to produce the cheese.
Pecorino Siciliano PDO, today, is no different from that produced a thousand years ago, pastures and production processes used have remained almost unchanged over time, passed down from history have survived to the present day.
Pecorino Siciliano PDO is produced exclusively with whole sheep’s milk, fresh and coagulated with lamb rennet. The milk to make cheese comes from sheep raised on pasture spontaneous. Salting is applied manually on each shape. The aging is performed in ventilated rooms naturally and is not less than 4 months. Only in this way Pecorino Siciliano PDO acquires its own personality, keeping itself all the flavors of Sicily.
The crust of the Pecorino Siciliano PDO is yellow and very wrinkled. This because of the marks left by fascedde, the characteristic rattan baskets in which the forms are lying.
The paste of the cheese is white and firm. Through observation dell’occhiatura a trained eye can determine the amount of fat present. In fact, the greater the oily substance that comes out at the time of cutting the higher the fat content, consequently, the stronger its flavor.


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