Pecorino Siciliano is made from sheep’s milk, as are all Pecorino cheeses. The unpasteurized milk is curdled with lamb’s Rennet, moulded and salted. The cheese is allowed to age for a minimum of 4 months.
It’s made in Sicily.
Cooking Tips
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.