Pecorino siciliano
Italian cheese
From Wikipedia, the free encyclopedia
Pecorino siciliano (Sicilian: picurinu sicilianu; lit. 'Sicilian pecorino') is a firm sheep milk cheese from Sicily. This cheese comes from the classical Greek world: in ancient times it was recognized as one of the best cheeses in the world.[1]
| Pecorino siciliano | |
|---|---|
| |
Country of origin | Italy |
| Region | Sicily |
Source of milk | Sheep milk |
| Certification | DOC: 1955 PDO: 1996 |
 Related media on Commons | |
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 controllata (DOC) status in 1955 and the European Union protected designation of origin (PDO) status in 1996.[2]
See also
- List of Italian cheeses
- List of Italian DOP cheeses – food with protected designation of origin status
- Pecorino – hard Italian sheep's milk cheese
