cheese Pecorino Siciliano PDO

Il Pecorino Siciliano PDO

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

logo Pecorino Siciliano PDO Wathever pecorino cheese is made from sheep's milk, moreover are similar even the production techniques. So, why the Pecorino Siciliano PDO is an unique excellence and inimitable outside the origin environment?

cheese Pecorino Siciliano PDO   The quality of pecorino depends significantly by animal feeding and by the milk processing methods. The wood remains the best friend of the dairyman.
These factors determine the amount of fat and proteins present, but also vitamins, polyphenols and many antioxidants, which, from the milk, pass to the cheese increasing by 5 times.

But there is more. The sheep's pasture strongly marks the milk, the free grazing diet transfers all tastes and all smells of the sicilian territory to the milk.


In-depth video:

Traditional cheese

 The production regulation simply takes up the traditional method. As required, the milk to be processed must be from the morning or evening milking, collected in a wooden vat together with the lamb or kid rennet paste.
Then, the curd is broken with a wooden ladle and reduced into pieces as large as a grain of rice, finally hot water at 70 ° is added.
About ten minutes after adding the water, the pasta is purged by hands in the piddiaturi and placed in the fasceddi, the reed baskets that give the pecorino its characteristic shape.
After about twenty minutes, which allow for optimal settling, the dough is scalded for about 2-3 hours.

Subsequently the curd remains spread for two days on an inclined surface (tavoliere). The wheels must be turned several times in the wrappers in order to give the Pecorino Siciliano PDO the characteristic cylinder shape.
The salting is applied manually the day after production, ten days later the wheels are put to a new salting treatment. cheese Pecorino Siciliano PDO



 Pecorino Siciliano PDO is produced exclusively with whole sheep's milk, fresh and coagulated with lamb rennet.
The milk to be processed comes from sheep raised on spontaneous pasture in the Sicilian territory. The processing takes place with wooden tools and the salting is applied manually on each wheel.
In addition, the seasoning period is carried out in naturally ventilated rooms and is not less than 4 months.
Only in this way the Sicilian Pecorino PDO acquires its own character, keeping all the flavors of Sicily. cheese Pecorino Siciliano PDO

Industrial processes

 The dynamics of tradition and territoriality are completely different from industrial processes.
These, by feeding the animals with commercial feed and pasteurizing the milk, erase all the flavors present in the raw material.
Dairy manufacture with industrial dynamics can only produce a cheese with a common taste, vague and without personality.
Esattamente l'opposto del Pecorino Siciliano PDO.