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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
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.

Also called:

See Also:

Extra-Hard Cheeses

Other entries for: Pecorino Cheese

Pecorino Cheese, Pecorino Ginepro Cheese, Pecorino Pepato Cheese, Pecorino Romano Cheese, Pecorino Sardo Cheese, Pecorino Siciliano Cheese, Pecorino Toscano Cheese

Other entries for: Sheep's Milk Cheeses

Brebis au piment d'Espelette, Brebis des Pyrénées Cheese, Brebis du Lavort Cheese, Brebis du Lochois, Brebis Pardou, Brousse de Brebis, Brousse du Var, Feita Cheese, Katy's White Lavender Cheese, Mutton Button Cheese, Ossau-Iraty Cheeses, Perail de Brebis, Sheep's Milk Cheeses

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping