Pecorino Siciliano. Barmalini / Getty Images via Canva Pro.
Pecorino Siciliano cheese is made from sheep’s milk, as are all Pecorino cheeses.
The raw milk is curdled with lamb’s rennet, moulded and salted.
The cheese may be sold fresh, or aged. Aged ones are allowed to age for a minimum of 4 months.
It is made in Sicily.
Cooking tips
Young ones can be used as a table cheese. Aged ones can be used for grating and shaving.
Subsitutes
For a grating cheese, you can use instead Parmesan, Asiago, Grana Padano or any Pecorino Cheese.
History Notes
Some makers (certainly at least the marketers) of this cheese claim that it was made during the time that Greeks lived in Sicily, before it even became part of Rome.
Fresh, unaged Pecorino Siciliano. Barmalini / Getty Images via Canva Pro.