Pecorino siciliano | |
---|---|
Country of origin | Italy |
Region | Sicily |
Source of milk | Sheep's milk |
Certification |
DOC: 1955 DOP: 1996 |
Related media on Commons |
Pecorino siciliano ( Sicilian: picurinu sicilianu; lit. 'Sicilian pecorino') is an origin-protected firm sheep's milk cheese from the Italian island and region of 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]
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 protected designation of origin in 1955 and European Union protected designation of origin status in 1996. [2]