Pecorino with pistachio is a fresh cheese made from raw whole sheep milk. It has a spicy flavor and a persistent aroma, thanks to the minimum 30-day aging. The crust is soft and wrinkly, the texture is soft and compact, with minimal holes. It can be seasoned traditionally with black pepper, or with arugula, red pepper or pistachios, other typical Sicilian aromas.
TYPOLOGY / Cheese from ovine milk with pistachio.
INGREDIENTS / Ovine milk, Rennet, Salt, Pistachio (2-3 %).
MILK’S PROVENANCE / Area relating to Etna.
SHAPE / Cylindrical and regular.
CRUST / Gets the basket’s marks.
COLOUR / Not uniform straw-coloured with little green-yellow
INNER COLOUR AND CRUST / Not uniform straw-coloured
with little green-yellow stains.
HOLES / Thin, uniform and small.
STRUCTURE / Dense, moderately elastic.
SMELLS / Balance of lactic, vegetal and animal notes.
FLAVOURS / Balance of Mild, tart and moderately sapid.
FRAGRANCES / Lactic and mid animal.
TRIGEMINAL SENSATIONS / Moderately spicy.
STRUCTURE INSIDE MOUTH / Firstly lumpy then melting and
TASTE-OLFACTORY PERSISTENCE / Medium.
PECORINO CON PISTACCHIO - FORMAGGI ALCANTARA
A typical table cheese, served both at the beginning or at the end of the meal, and accompanied with refined local olives.