Sicilia Fredda is proud to bring you its local produce Sicilian Pecorino cheese DOP.
The Pecorino Siciliano DOP is produced exclusively with whole sheep's milk, fresh and coagulated with lamb rennet.
The Pecorino Siciliano DOP has a cylindrical shape with flat sides with a 10-18 cm high side. The weight of the wheels varies from 8 to 12 kg.
This is the oldest cheese produced in Sicily, probably the oldest in Europe. It is an excellent meal cheese *, especially if eaten fresh or semi-seasoned, the Sicilian DOP Seasoned Pecorino is widely used as a grating cheese, to flavour first courses, but also with bread and olives, fruit and honey which they tend to attenuate the rather spicy flavour.
It goes well with red wines, better if full-bodied.
*Its solid non-flaky texture makes it easy to enjoy as a snack or nibble, thinly sliced or in cubes as a garnish for salads and sandwiches.
SEASONED PECORINO 'STAGIONATO'
The seasoning period is carried out in naturally ventilated rooms and is not less than 4 months. The crust is yellowish white in colour and has a wrinkled surface that reflects the modelling of the basket in which it was placed. The paste is hard and compact, white or straw yellow in colour with slight holes.
The smell is spicy, fresh and floral; the strong and fruity taste, more markedly spicy for the more mature cheese.
Available in 10-12 kg wheel size.
FRESH PECORINO DOP PRIMOSALE
The Primosale is the starting part of the Pecorino making process. The preparation is carried out in naturally ventilated rooms and is not less than 4 months. The crust is yellowish white in colour and has a wrinkled surface that reflects the modelling of the basket in which it was placed.
Available in 10-12 kg wheel size
