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Best Sicilian Cheese Types
One of the oldest cheeses produced in Europe, Pecorino Siciliano is a semi-cooked, hard cheese, made with raw, whole milk from various sheep breeds reared all across the island of Sicily. Easily distinguished by the reed woven basket pattern on its rind, this type of Pecorino has a pronounced herbal aroma, and a well-balanced piquant flavor, which tends to become stronger as the cheese ripens.
It is available in following varieties: Tuma, Primo Sale, Secondo Sale and Stagionato. Both fresh and semi-matured Pecorino Siciliano are great as table cheeses, typically served with bread and olives, while the more matured versions are especially good for grating and adding flavor to various pasta dishes.
Pair with
Just as the name might indicate, Ragusano originates from the provinces of Ragusa as well as the neighboring Siracusa, and it is one of the oldest cheeses produced in Sicily, first mentioned in the early 1500s. This semi-hard cheese is made from whole milk from the free-range grazing Modicana cows, and produced with the so-called pasta filata technique (stretched curd).
Originally known by the name of Caciocavallo, in times where milk from other breeds is used due to the scarcity of Modicana milk, the cheese is also called Cosacavaddu Ibleo or Cosacavaddu Rausanu. Ragusano is sold in rectangular blocks, at different stages of aging.
Ricotta di pecora, or sheep milk ricotta, is produced in many Italian regions, and each cheese has a slightly different flavor. Sicilian ricotta is seasonal, the best one is made in the period from November till May when the ewes are feeding on new grass and produce the most milk, but due to very high demand, nowadays it is also produced during the warmer months, usually using a mixture of sheep's and cow's milk.
Ricotta di pecora technically isn't a cheese but a creamy curd made by reheating sheep's whey, a watery liquid that remains as a byproduct of cheesemaking – hence the name ricotta, which literary means re-cooked. A small quantity of sheep's milk can be added to whey in order to improve its softness and flavor - generally, sheep milk ricotta has a slightly richer flavor than the one made with cow milk.
Ricotta salata is the saltier, aged version of the famous fresh ricotta. This Italian cheese hails from Sicily and it's made from sheep's milk whey. The cheese is salted, formed into a wheel, then aged for about 3 months. The texture is creamy, but firm and the flavors are salty, mild, and nutty.
Ricotta salata can be crumbled, grated, and even sliced. And anywhere you'd usually use feta cheese, try ricotta salata instead.
Pecorino pepato is an Italian variety of Pecorino hailing from Sicily. The cheese is made from raw sheep's milk and ages from 2 to 4 months. Underneath the natural rind, the texture is flaky and creamy, dotted with black peppercorns that run throughout the paste.
The aroma is spicy, while the flavors are salty, tangy, lemony, and peppery. Pecorino pepato is often used as a table cheese, but it can also be grated over salads, polenta, or risotto. If eaten as it is, serve it with fatty cured meats and a glass of bold red wine on the side.
Pair with
Produced on Sicily and Sardinia, Primo sale is an Italian cheese made from sheep's milk. Its texture is crunchy, with irregular eyes, while the aromas are pungent and the flavors are herbaceous, slightly tangy, and milky. It is believed that primo sale was mentioned in Homer's Odysseus as the cheese made by Cyclops.
The name of the cheese means first salt, referring to the early stages of its maturation. In Sicily, before the cheese is salted, it is called Tumazzu, and after the first salting it's called primo sale. After the maturation, it is called Canestrato, although some sources claim that it might even be called Vastedda.
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Traditionally produced in the Sicilian province of Enna which is nestled in the lush Dittaino Valley, Piacentinu Ennese is a pressed, hard cheese made with raw, whole sheep’s milk, with the addition of saffron and black peppercorns.
The flavor of this cheese ranges from mild and slightly sweet to medium piquant and slightly pungent, depending on its age, and it has a pronounced aroma of saffron. Piacentinu Ennese is enjoyed either as a table cheese or used as an ingredient in preparing various recipes such as herb-stuffed lamb meat called Ciarbiduzzo Abbuttunàtu, a typical dish from Enna.
It's also fantastic for grilling and often used with bucatini pasta.
This Italian cheese is also dubbed 'the lost cheese of Sicily' because it's produced by a single cheesemaker named Salvatore Passalaqua. Aged for more than 6 months, the cheese is made from raw cow's milk according to an ancient recipe that the cheesemaker found in his closet when he moved into a new home near Palermo.
The rind of this hard cheese is coated with crushed peppercorns, and underneath it, the texture is creamy and crumbly. The flavors are earthy and milky with a sharp finish. Flavorful, but not salty, Tuma Persa can be used as a replacement for provolone and it's recommended to pair it with Sicilian wines such as Nero d'Avola, Passito di Pantelleria, and Malvasia Lipari.
Known as the sheep version of Mozzarella, this Sicilian delicacy might quite possibly be the only ovine spun cheese in the world. Vastedda cheese is produced in the provinces of Agrigento, Trapani and Palermo in the Belìce Valley, where the climate is very different than in other parts of Sicily, influenced with lower temperatures, rainfalls and the south-eastern and northern winds Scirocco and Tramontana.
The milk for the production of Vastedda must come from one or two successive milkings, and the processing must be done within 48 hours. Vastedda della Valle del Belìce has a fat content of not less than 35% and a characteristic aroma of fresh sheep’s milk while its flavor is sweet, fresh and pleasant, with a light sour note.
Maiorchino is a traditional cheese hailing from Sicilia. The cheese is usually made from whole sheep's milk and either goat's or cow's milk. It's produced from February to June, and it ages from about 6-8 months to a maximum of 24 months.
Maiorchino is very large in size and can weigh from 10 to 20 kilos. During the production process, the cheese curds are poked with a thin stick (minacino) in order to drain out the whey, and later on the cheese is immersed in the whey. The wheels are rubbed with salt and olive oil until ready for consumption.
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Centro Form Srl is a cheese production company based in Italy. The company specializes in the production of various Italian cheeses. Centro Form Srl employs traditional cheese-making techniques alongside modern technology to ensure high-quality products.
They offer a range of cheeses, including both fresh and aged varieties.
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TABLE OF CONTENTS
Best Sicilian Cheeses
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AWARDS
World Cheese Awards - Gold
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