Pecorino siciliano
| Pecorino Siciliano | |
|---|---|
| Country of origin | Italy |
| Region | Sicily |
| Source of milk | Sheep milk |
| Certification | DOC 1955 DOP 1996 |
 Related media on Commons | |
Pecorino Siciliano DOP is an origin-protected firm sheep milk cheese from the Italian island and region of Sicily. It's called “Picurinu Sicilianu” in the dialect of Sicily, where it is produced. 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.
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |