The wrinkled crust, the holes and the manual pressing.
There are many little-known peculiarities of a dairy excellence such as Pecorino Siciliano PDO. Let's find them all..
The fascedde, are the containers where the pecorino is placed and pressed.
As a tradition, the producers of Sicilian Pecorino PDO only use reed baskets. The milk processing methods has significantly impact on the final quality, where wood remains the best friend of the dairyman Le modalità di trasformazione del latte incidono significativamente su, che vede nel legno il migliore amico del casaro The cheese making method requires that each wheel must be turned several times in the wrappers in order to give the Pecorino Siciliano PDO the characteristic cylinder shape.
The cheese dough is white and compact.
as the oily substance that comes out at the time of cutting increases, greater is the fat content, consequently the flavor is stronger.
The producers of Pecorino Siciliano PDO are aware of the benefits of wooden equipment, as tradition dictates.
Now we know that wood improves the humidity exchange with the environment and support the creation of a microclimate able to improve the surface flora of the cheese.
In addition, wooden surfaces favor the release of antimicrobial molecules, such as polyphenols, and the surface microflora performs a series of metabolic functions in the cheese.
The pressing process foresees that the curd is taken from the vat and deposited in the container. Then the cheesemaker manually presses the dough to facilitate the shaping and the purging.
This process makes the dough of Sicilian Pecorino PDO compact and consistent.