The Pecorino Siciliano PDO

The Pecorino Siciliano PDO is manufactured only by traditional methods. Can it be otherwise? Pecorino Siciliano PDO is the history.

pecorino siciliano DOP

Wathever pecorino cheese is made from sheep's milk, moreover are similar even the production techniques.
Then, why the Pecorino Siciliano PDO is an unique excellence and inimitable outside the origin environment??
The quality of pecorino depends by sheep's breed and by its diet, these factors determine the amount of fat present in milk.
The sheep's pasture strongly marks the milk, the free grazing diet transfers all tastes and all smells of the territory to the milk.

    Opposed to these dynamic are the industrial processes, with its feedstuffs and pasteurized milk they erase all milk flavors, obtaining a common taste cheese, trite and with no personality.


The Pecorino Siciliano PDO is produced only from sheep's raw milk, coagulated with lamb rennet.
The milk comes from free grazing sheeps. The salting is applied manually on each cheese wheel.
The seasoning is carried out in naturally ventilated rooms and takes at least 4 months.
Only in this way the Sicilian Pecorino DOP acquires its own personality, keeping all flavors of Sicily territories.


Pecorino Siciliano DOP has the traditional cylindrical shape, flat or slightly hollow. Its weight varies between 4 and 12 kg, the sides are about 10-18 cm high. The rind is yellowish-white. The surface is very wrinkled due the basket modeling. The dough is compact, white or pale yellow, with little holes.
Among the Pecorino Siciliano PDO features there is a slightly spicy taste and the lovely fragrance. The flavor is distinctive and the aroma is intense.
Seasoning takes at least 4 months and is carried out in naturally ventilated rooms.

pecorino siciliano DOP

pecorino siciliano DOP The Pecorino Siciliano is the oldest cheese of Sicily, likely the oldest of whole Europe. Omero (around 900 B.C.) in one passage from the Odyssey wrote “He curdled half the milk and set it aside in wicker strainers”. These words of Ulysses tell about Polyphemus in the art of cheese making, reporting us the techniques used to produce the cheese.

Thereafter Plinius the Elder (23-79 a.d.) wrote in Naturalis Historia “Rome, where the riches of all countries can be judged to be near”, classifying the cheeses refers to the cacio siciliano evaluating it as the best in its period.. Meant about Pecorino Siciliano..

Nowadays the Pecorino Siciliano PDO is no different from that produced one thousand years ago, pastures and manufacturing processes used are almost unchanged over time, handed down by history have survived to this day.

pecorino siciliano DOP

The Used milk must be from morning or evening milking, gathered in a wooden tina together with lamb or goat rennet. The curd is broken using a "rotula" (wooden stick) and reduced to pieces as large as a grain of rice; then heated with water at 70 °.
Ten minutes after adding water, the dough is squeezed by hand in the piddiaturi (wooden vat) and placed in fasceddi , rattan baskets which give to the Pecorino its traditional shape.
About twenty minutes after of basket settling, the dough is heated about for 2-3 hours.

Afterwards, the curd is stretched out on an inclined plane (tavoliere) for one or two days. The wheels are turned over several times in the fascedde, in order to give the characteristic cylinder shape the the Pecorino Siciliano DOP .
Salting is carried out by hand the day after production. Then, ten days after, the wheels are subjected to the same treatment again.


The rind of Pecorino Siciliano DOP is yellow and very wrinkled. This is due to the signs left by the fascedde, the characteristic rattan baskets in which the forms are placed.
The dough is white and compact. Through the observation of the cheese, an expert eye can determine the amount of fat.
Indeed, the amount of oily substance released during the cut, reveals the fat content and, therefore, there is a stronger flavor.

pecorino siciliano DOP