Among all the Sicilian dairy products, pecorino has the oldest traditions. The first historical references date back to the 9th century B.C., in one of the iconic passages from the Odyssey, when Ulysses met Polyphemus. The aging process of pecorino, is performed with the traditional dry method: the molds are rubbed periodically in alternate phases with coarse salt and topped-off with olive oil. At this point, the pecorino is ready for aging, which lasts between 4 to 6 months. The production process is very delicate and requires the experience and sensibility that only expert dairy farmers have.
TYPOLOGY / Cheese from ovine milk, long maturing.
INGREDIENTS / Ovine milk, Rennet, Salt.
MILK’S PROVENANCE / Area relating to Etna.
SHAPE / Cylindrical and regular.
CRUST / Gets the basket’s marks.
COLOUR / Deep straw-coloured with light brown areas.
INNER COLOUR AND CRUST / Straw-coloured with golden
HOLES / Thin, uniform and small.
STRUCTURE / Dense.
SMELLS / Animal notes and spicy notes.
FLAVOURS / Typical decisive taste, sapid and mild.
FRAGRANCES / Animal and dried fruit notes.
TRIGEMINAL SENSATIONS / Spicy.
STRUCTURE INSIDE MOUTH / Firstly lumpy, with
microcrystalline elements, then melting and soluble.
TASTE-OLFACTORY PERSISTENCE / High.
PECORINO STAGIONATO - FORMAGGI ALCANTARA
Aged pecorino is an excellent table cheese, with a very pungent flavor. It can be paired with appetizers, fresh onions and fava beans. It is excellent also grated on pasta dishes, for those who like intense flavors.