Pecorino Siciliano can be referred to as:
Fresh after 40 days of maturation and up to 2 months after
Semi-aged between 2 and 6 months;
Aged from 6 months to 2 years post-production.
Other denominations for this cheese include canestrato (aged in a
basket) and pepato (with added black pepper).
The characteristic form is cylindrical with either flat or slightly
concave faces. A thick outer rind leads to the superficial striations
left from the traditional wicker basket where the curd is set. The
flavor is sweet and delicate and tends toward slight tanginess
when fresh, its customary form when consumed as a table cheese;
The pepato variety is quite spicy. The weight of a Pecorino Siciliano can vary from 4 Kg to 15 Kg.
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