M�rke: Pecorino siciliano

: Pecorino Siciliano D.O.P.

The cheese was known in the Greek period in Sicily. After 4-8 months' duration maturity of raw milk, this pecorino cheese has a hard, compact dough with an intense aroma. Depending on the manufacturing site it occurs in different subspecies, most of which are equally suitable for the table as the kitchen. The crust is yellowish white embossed with the seal of the cheese master.
This cheese has got a pasta become harder by long seasoning, so that it is particularly suitable to be grated; it has got a strong, intense taste, almost spicy. It can also be eaten in small chips, together with olives and a stout red wine. The working is hand made.