Pecorino siciliano
| Pecorino Siciliano | |
|---|---|
| Country of origin | Italy |
| Region | Sicily |
| Source of milk | Sheep milk |
| Certification | DOC 1955 DOP 1996 |
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Pecorino Siciliano DOP (Template:Lang-scn) is an origin-protected firm sheep milk cheese from the Italian island and region of Sicily. It's called “Picurinu Sicilianu” in the Sicilian language. This cheese comes from the classical Greek world: in ancient times it was recognized as one of the best cheeses in the world.[1]
It is produced throughout the island, but especially in the provinces of Agrigento, Caltanissetta, Enna, Trapani and Palermo. It is a pecorino-style cheese, like its close relation pecorino Romano, but not as well known outside Italy as the latter. A semi-hard white cheese, it has a cylindrical shape and a weight of about 12 kg (26 lb).[2]
The cheese was awarded with the Denominazione di Origine Protetta in 1955 and EU Protected designation of origin status in 1996.[2]
References
- ^ "Italian Pecorino Siciliano".
- ^ a b Francesco Picciolo. Curiosità e ricette della mia cucina siciliana. Errant, 2013. p. 7.
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