| Pecorino siciliano | |
|---|---|
| Country of origin | Italy |
| Region | Sicily |
| Source of milk | Sheep's milk |
| Certification |
DOC: 1955 PDO: 1996 |
Related media on Commons | |
Pecorino siciliano ( Sicilian: picurinu sicilianu; lit. 'Sicilian pecorino') is an origin-protected firm sheep's milk cheese produced in the Sicily region of Italy. 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 controllata status in 1955 and the European Union protected designation of origin status in 1996. [2]
- List of Italian cheeses
- List of Italian DOP cheeses – food with protected designation of origin status
- Pecorino – hard Italian sheep's milk cheese
- ^ "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. |
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
| Pecorino siciliano | |
|---|---|
| Country of origin | Italy |
| Region | Sicily |
| Source of milk | Sheep's milk |
| Certification |
DOC: 1955 PDO: 1996 |
|
Related media on Commons | |
Pecorino siciliano ( Sicilian: picurinu sicilianu; lit. 'Sicilian pecorino') is an origin-protected firm sheep's milk cheese produced in the Sicily region of Italy. 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 controllata status in 1955 and the European Union protected designation of origin status in 1996. [2]
- List of Italian cheeses
- List of Italian DOP cheeses – food with protected designation of origin status
- Pecorino – hard Italian sheep's milk cheese
- ^ "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. |
|
| This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |